5 from 7 votes
Lemon Blueberry Shortbread Cookies - loaded with fabulous flavor with no rolling, cutting out or patting!
Lemon Blueberry Shortbread Cookies
Prep Time
9 hrs 29 mins
Cook Time
9 hrs 29 mins
 
These Lemon Blueberry Shortbread Cookies are buttery, sweet and loaded with fabulous flavor - with no rolling, cutting out or patting!
Course: Dessert
Servings: 2 dozen
Author: Chris Scheuer
Ingredients
  • 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.
Recipe 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.