Lemon Blueberry Shortbread Cookies
User Reviews
5
Lemon Blueberry Shortbread Cookies
Description
Lemon Blueberry Shortbread Cookies feature a buttery base enriched with finely grated lemon zest and plump, rehydrated dried blueberries. The blueberries are softened by briefly microwaving them with apple juice or water before mixing into the dough, enhancing their juiciness without adding excess moisture to the batter.
The dry ingredients include flour, baking powder, and salt which give structure and a light rise, while creaming butter with sugar produces a tender crumb. The dough is portioned into small scoops on parchment-lined sheets, sprinkled lightly with extra sugar, then baked at a low temperature until the cookies develop a pale golden color.
These cookies have a crumbly texture with bright citrus notes lifted by the blueberry sweetness, making them suitable for a light dessert or snack. Using wild or finely chopped regular dried blueberries adjusts the texture slightly. Storage and serving notes include maintaining freshness by storing in an airtight container and slicing dried berries smaller for better distribution in the dough.
Ingredients
- ⅔ cup dried blueberries
- 1 tablespoon apple juice or water
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- lemon zest finely grated, from 2 small lemons
- ¼ teaspoon salt
- 1 cup butter
- ½ cup white sugar plus additional for sprinkling
Instructions
- 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.
- Preheat oven to 325˚F (150˚C). Line two sheet pans with parchment paper.
- Combine flour, baking powder and salt. Stir well, then add cooled blueberries and lemon zest. Stir again, then set aside.
- In the bowl of an electric mixer, cream the butter and sugar together, until light and fluffy.
- Slowly add the dry ingredients, mix until completely combined.
- With a cookie scoop or tablespoon, scoop dough onto prepared sheet pans, 1 ½ inches apart. I use a 1 ½ 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
- Use small dried wild blueberries or coarsely chop regular dried blueberries before adding to distribute flavor evenly.
- Cookie size affects quantity and baking time; about two dozen cookies should result from a 2-tablespoon scoop size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 93mg | 4% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 236IU | 5% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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