Blueberry Lemon Shortbread Cookies

CategoryDessertDifficultyIntermediate

Blueberries and lemon make the perfect dessert duo - together they have just the right amount of sweetness from blueberries balanced with the bittersweet tang of lemon. Pair these shortbread cookies with our lemon curd recipe!

blueberry lemon shortbread cookies
Yields1 Serving
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins
 ½ cup butter, softened
 ¼ cup powdered sugar + extra for dusting
 ¼ cup dark brown sugar
 ½ cup granulated sugar
 1 ½ cups flour + more for dusting/rolling
 ½ tsp cinnamon
 ¼ tsp salt
 1 tsp fresh lemon juice (about 1/2 fresh squeezed lemon)
 ½ cup fresh organic HGO blueberries, chopped
 ½ cup lemon curd
1

Preheat oven to 300F. In a large mixing bowl, cream together butter, powdered sugar, brown sugar, granulated sugar, and salt. Fold in blueberries and mix well. Sprinkle mixture with lemon juice and cinnamon and fold again. Add in 1 cup of flour and stir. Add an additional ½ cup flour and stir. At this point you will likely have to knead the mixture by hand and it might help to turn dough out onto a floured cutting board. Knead dough until it is well blended and soft enough to roll into a log shape. Wrap dough with plastic wrap and pop into the freezer for 15-20 minutes for it to harden up slightly. When chilled, roll out dough on a floured cutting board, to about ½ inch thickness. Using round 2” cookie cutter, slice out up to 24 cookies and place on silicone baking sheet or parchment paper lined cookie sheet. Using a 1tsp measuring spoon, press the bottom of the spoon into the center of each cookie to make a slight indent. Use a ½ tsp to spoon lemon curd into the indents. Place cookies in oven for 35-40 minutes depending upon your preferred browned level. When cooled, dust cookies with powdered sugar and drizzle with extra lemon curd over the top. Makes about 24 cookies

Ingredients

 ½ cup butter, softened
 ¼ cup powdered sugar + extra for dusting
 ¼ cup dark brown sugar
 ½ cup granulated sugar
 1 ½ cups flour + more for dusting/rolling
 ½ tsp cinnamon
 ¼ tsp salt
 1 tsp fresh lemon juice (about 1/2 fresh squeezed lemon)
 ½ cup fresh organic HGO blueberries, chopped
 ½ cup lemon curd

Directions

1

Preheat oven to 300F. In a large mixing bowl, cream together butter, powdered sugar, brown sugar, granulated sugar, and salt. Fold in blueberries and mix well. Sprinkle mixture with lemon juice and cinnamon and fold again. Add in 1 cup of flour and stir. Add an additional ½ cup flour and stir. At this point you will likely have to knead the mixture by hand and it might help to turn dough out onto a floured cutting board. Knead dough until it is well blended and soft enough to roll into a log shape. Wrap dough with plastic wrap and pop into the freezer for 15-20 minutes for it to harden up slightly. When chilled, roll out dough on a floured cutting board, to about ½ inch thickness. Using round 2” cookie cutter, slice out up to 24 cookies and place on silicone baking sheet or parchment paper lined cookie sheet. Using a 1tsp measuring spoon, press the bottom of the spoon into the center of each cookie to make a slight indent. Use a ½ tsp to spoon lemon curd into the indents. Place cookies in oven for 35-40 minutes depending upon your preferred browned level. When cooled, dust cookies with powdered sugar and drizzle with extra lemon curd over the top. Makes about 24 cookies

Blueberry Lemon Shortbread Cookies

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