Lemon Blueberry Shortbread Cookies

Why This Recipe Works:
This recipe combines the delicate, buttery richness of shortbread with the refreshing zest of lemon and the burst of sweetness from blueberries. The balance of flavors and textures makes these cookies a delightful treat for any occasion.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• Zest of 1 lemon
• 1/2 cup dried blueberries

How to Make This Recipe:

1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Gradually add the flour and lemon zest to the butter mixture, mixing until a dough forms.
4. Gently fold in the dried blueberries until evenly distributed throughout the dough.
5. Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
6. Use cookie cutters to cut out shapes or simply slice the dough into squares or rectangles.
7. Place the cookies on the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Frequently Asked Questions (FAQs):
Q: Can I use fresh blueberries instead of dried?
A: Fresh blueberries contain more moisture and may affect the texture of the cookies. It’s best to use dried blueberries for this recipe.

Q: How long do these cookies stay fresh?
A: Stored in an airtight container at room temperature, these cookies will stay fresh for up to one week.

Expert Tips:

• For best results, ensure the butter is softened but not melted.
• To prevent the dough from sticking, lightly flour your rolling pin and work surface.
• Feel free to adjust the amount of lemon zest according to your taste preference.

How to Store This Recipe:
Store the cooled cookies in an airtight container at room temperature for optimal freshness. If stacking the cookies, place parchment paper between layers to prevent sticking.