Lemon Blueberry Shortbread Cookies

Lemon Blueberry Shortbread Cookies -These delicious, unforgettable cookies are loaded with fabulous flavor, with no rolling, cutting out or patting. How cool is that? thecafesucrefarine.com

These delicious, unforgettable cookies are loaded with fabulous flavor, with no rolling, cutting out or patting. How cool is that?

Know what one of my favorite things about blogging is?

You!

Yes, this blog would be nothing without faithful, encouraging readers like you. I love that, through this blogging adventure, I’ve had the opportunity to make new friends – all over the world! It’s so fun to open my computer and find a letter from someone I’ve never met before. Some are just one-time letters of query or comment, but lots of them are ongoing conversations. Over time, these conversations have developed into delightful relationships.

Early last spring I received a fun email from a Café follower from Canada. She introduced herself, shared how she’d discovered The Café and wrote some kind words of encouragement. Then she asked me for a favor:

MY OTHER RECIPES


This is an excerpt of what she wrote:

Why I am writing you today is that I need your help. I visited a friend a few months a following shoulder surgery. We stopped off at the Cinnamon Bear Café in Coleman, Alberta on the Crow’s Nest Pass on the way and there I picked up the most delicious Lemon Blueberry Cookies that I have ever tasted!!! My friend and I tried to recreate the recipe but couldn’t. When she was bringing me back to the airport, we stopped off there again and I picked up more of those cookies to try to figure out the recipe. I did ask the woman owner for it and the lovely woman stated that they were made with margarine and lemon peel and were primarily a shortbread cookie. So at home I made several more attempts to replicate the taste and amazing consistency, to no avail. So I am wondering if I asked you nicely, if you could ask her nicely and somehow obtain the recipe. I know it is wishful thinking on my part, but I have always been a bit of a dreamer and I thought I would ask. 

I love dreamers. I also enjoy challenges like this. I couldn’t ask the owner of the Café for the recipe, as she didn’t have a website or email that I could find. I did however, within a few days, come up with a recipe for Lemon Blueberry Shortbread based on my New York Times Rosemary Shortbread. I used lemon peel (zest) like the Cinnamon Bear Café, but not margarine (never been a fan).

The cookies were delicious and I took them to our church small group with lots of rave reviews. I decided then and there that buttery, sweet shortbread, blueberries and lemon were a wonderful combination. But had no idea if my recipe was anything like my Canadian friend’s beloved cookies and it seemed like I had no way of finding out.

Lemon Blueberry Shortbread Cookies -These delicious, unforgettable cookies are loaded with fabulous flavor, with no rolling, cutting out or patting. How cool is that? thecafesucrefarine.com

Was I ever wrong! A couple of months later Scott came in from getting the mail with a little package postmarked, Canada. It was a lemon blueberry cookie for me to try – from The Cinnamon Bear Café! How fun! The cookie had traveled well and was accompanied by a sweet note. I immediately noticed it was a drop cookie rather than a classic shortbread which is rolled and cut into circles, squares, etc. or patted into a pan.

Lemon Blueberry Shortbread Cookies -These delicious, unforgettable cookies are loaded with fabulous flavor, with no rolling, cutting out or patting. How cool is that? thecafesucrefarine.com

I poured a glass of cold milk and took a bite. The flavor was wonderful – lemony with bursts of blueberry and the texture was quite sturdy (it had traveled halfway across a continent!), yet light. Hmmm….

I tried several recipes without success before coming up with one (adapted from Allrecipes) that seems to be fairly close. At first, I had a bit of trouble making them look attractive (important for a food blog), but I found using the tiny wild dried blueberries (or chopping regular size dried blueberries) and scooping the dough with a cookie scoop helped a lot.

Lemon Blueberry Shortbread Cookies -These delicious, unforgettable cookies are loaded with fabulous flavor, with no rolling, cutting out or patting. How cool is that? thecafesucrefarine.com

So I hope my Canadian friend doesn’t have to travel all the way to The Cinnamon Bear Café when the craving for these delicious cookies comes over her. You too can whip up a batch of these Lemon Blueberry Shortbread Cookies any time you want. Hey, you could even open your own little Café and sell them. Who knows? There might be someone from half a continent away begging you for the recipe…

LOTS OF PEOPLE ASK WHAT KIND OF COOKWARE, SMALL APPLIANCES, CUTLERY, ETC. I USE IN THE KITCHEN. HERE’S WHAT I USED TO MAKE THIS RECIPE.

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Lemon Blueberry Shortbread Cookies

Lemon Blueberry Shortbread Cookies - loaded with fabulous flavor with no rolling, cutting out or patting!

5 from 5 reviews

These Lemon Blueberry Shortbread Cookies are buttery, sweet and loaded with fabulous flavor – with no rolling, cutting out or patting!

  • Author:
  • Yield: 2 dozen
  • Category: Dessert

Ingredients

  • ⅔ cup dried blueberries*
  • 1 tablespoon apple juice or water
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking powder
  • finely grated zest from 2 small lemons
  • ¼ teaspoon salt
  • 1 cup butter
  • ½ cup white sugar, plus additional for sprinkling

Instructions

  1. Combine dried blueberries and apple juice or water in a microwave-safe cup or bowl. Cover tightly with plastic wrap and microwave on high or 45 seconds. Set aside to cool. Blueberries will absorb the juice (or water) and plump up a bit.
  2. Preheat oven to 325˚F (150˚C). Line two sheet pans with parchment paper.
  3. Combine flour, baking powder and salt. Stir well, then add cooled blueberries and lemon zest. Stir again, then set aside.
  4. In the bowl of an electric mixer, cream the butter and sugar together, until light and fluffy.
  5. Slowly add the dry ingredients, mix until completely combined.
  6. With a cookie scoop or tablespoon, scoop dough onto prepared sheet pans, 1 1/2 inches apart. I use a 1 1/2 tablespoon cookie scoop (size and number of cookies will depend on the size of your scoop). Sprinkle each cookie lightly with sugar and bake for 15 to 20 minutes, until light golden brown. Remove to a wire rack to cool.

Notes

* I like to use the tiny dried wild blueberries for these cookies. If you can’t find them or want to use regular dried blueberries, coarsely chop them before adding to the flour mixture.
I use a 2 tablespoon size cookie scoop and get about 2 dozen cookies – size and number of cookies will depend on the size of your scoop.

 

Lemon Blueberry Shortbread Cookies - loaded with fabulous flavor with no rolling, cutting out or patting!


39 thoughts on “Lemon Blueberry Shortbread Cookies”

  • Hi Chris. This recipe came up on Pinterest and I laughed and again felt so warm and happy inside as I read all the beautiful comments. It has been a year since we had our lovely little exchange but I continue to enjoy all that you continue to offer us on a daily and weekly basis. We have just celebrated Father’s Day aND I was again grateful for your wonderful compilation of recipes so I am never short on ideas.🤔 Thanks for the work you do with so much love and thoughtfulness. And thanks to your wonderful husband for making the finished product look so mouthwatering that I just can’t help but make the recipes. As we begin the summer of 2017, I look forward to all your wonderful summer salads. Still with gratitude, Sheila😋

  • I just made this recipe for a cookie exchange at work. They are just delicious! My husband got home from work and commented how good it smelled. He ate one and said it was very good!
    What a great recipe!
    I have made many of your recipes on pinterest, and thought I should tell you how much I enjoy your recipes….Thank you for sharing your gift!

  • What a small world. I too had contacted the owner of Cinnamon Bear for her recipe after my four year old begged me to make these cookies with him. I can’t wait to try this version!

  • Chris, those cookies look delicious. I am a novice cookie maker and was wondering if fresh wild blueberries could be used in place of the dried ones ?

  • That is a very nice story, I enjoyed reading it. And the cookies do look delicious, I can just imagine their taste and texture. I will keep them in mind for Christmas baking, that seems to be the only time I bake cookies… 🙂

  • Dear Chris, a beautifully written blogpost and a gem of a recipe. Unfortunately, it is a bit difficult to find dried blueberries in stores around here but fortunately we have got the internet and it is a cinch to order them online. I simply must give your wonderful recipe a try, dear friend!
    Great post!
    Andrea

  • You are so sweet Chris – I love this story and the relationships we find in this unexpected virtual world! Congratulations on developing a wonderful recipe that looks and sounds perfect! What a great combination – blueberries and lemon and in a cookie form is perfection! Have a wonderful week and thanks for sharing this lovely story.

  • I’m making these today but using local (Idaho) wild huckleberries; I also love lemon–the two together sound luscious. Thanks for working out this recipe for us; great post as usual.

  • What a fun cooking adventure! I have not seen this kind of cookie before, but you really did make them look mouth watering! And with cold milk…I say about ten would make an extremely delicious dinner!

  • Isn’t it just amazing. The internet makes us all like neighbors!! Such a wonderful recipe, the cookie is so light and full of flavor. I can just imagine sitting at a cafe in the heart of Canada sipping tea and eating these wonderful cookies!! So glad you could help her to figure out a recipe and such an amazing company to send you a cookie to sample and base your recipe from. Nothing like finding friends across the world. Happy travels to all of you and may you find lots more recipes to add to your collections.

    • Thank you for your sweet comment Cindy. And yes you’re right, the internet can draw us closer together. It has it’s negatives but can be used in so many positive ways too! I love your image of enjoying these cookies 🙂

  • First of all..I agree..once in a while..I have a dear email..thanking me..or telling me they enjoy my blog..heartwarming..
    I love the relationships we form..I know they are virtual..but they are there..and real.:)
    We can be in our pjs.. we can have a broken arm..no one sees and we are all pretty much equal..no one really knows how much or how little money someone has..I like that.
    anyway..secondly..you are amazing at creating recipes..always..the lsit of qualities goes on and on re your blog guys..
    Thirdly..how NEAT of that co to send you a cookie..that is SO nice and sweet pardon the pun..
    Ad lastly..thank you for this recipe..looks shortbready/sconey/goodie:)

    • Yes Monique, they are real. I’ve had the opportunity to meet (in person) some of the virtual friends I’ve made over the years, and it’s like we’ve known each other all our lives when we actually get together 🙂
      Oh, it wasn’t the Café that sent me the cookie, it was the reader from Canada. A friend of hers was going past the little bakery and picked some up for her 🙂

  • Oh mercy these look so wonderfully tasty. I love lemon. I actually don’t think I have tried lemon and blueberry together but these really look good. I just don’t care for fresh blueberries but I think I would like the freeze dried.

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