Celebrate Spring with these Glazed Lemon and Dried Blueberry Shortbread Cookies, topped with a tart/sweet lemon glaze. They would be perfect for Easter treats, too!
Shortbread cookies are one of my favourite cookies. I love the texture and they are one of the few cookies that taste better the longer they sit. Not that these cookies will do much sitting. You’ll have a hard time resisting these :)
Shortbread cookies are of course, called “short” because there is a high proportion of fat to flour. In terms of shortness, these cookies are very short. Once you’ve cut in the butter, you will essentially have a bowl of crumbs. You’ll wonder how it will ever come together in to anything that could possibly be rolled.
Once you start squeezing it together though, bit by bit, the warmth from your hands will slightly soften the butter enough to to bring the dough together. Use the same method if you have a bit of crumbling as you roll the dough. Simply press lightly on it with your hands to push it back together. You will be rewarded by a lovely textured crispy and rich cookie for your efforts :)
Cook’s Notes for Glazed Lemon and Dried Blueberry Shortbread Cookies
A quick note about the dried blueberries. Yes, they are a bit more expensive than some other dried fruit. Buy them at a bulk store, if you can, so you only buy as much as you need.
These cookies would also be lovely using dried cranberries and orange zest!
Glazed Lemon and Dried Blueberry Shortbread Cookies
For the cookies:
- 1 1/4 cups all-purpose flour be sure to use the spoon/level method of measuring
- 2 Tbsp. white granulated sugar
- 1/2 cup cold butter cut in to 8 chunks
- Pinch salt if using unsalted butter
- 1 tsp. fine lemon zest
- 1/4 cup dried blueberries
- 1 cup icing sugar
- 1 Tbsp. lemon juice
- 1 Tbsp. water
- Lemon zest
- Additional dried blueberries
- Icing/confectioners sugar
Preheat oven to 325° F. with rack in centre of oven.
In a small bowl combine the sugar and lemon zest, rubbing the zest into the sugar with your fingers.
In a medium bowl, combine the flour and sugar/lemon zest mixture. Cut in the butter with a fork or a pastry cutter, until the mixture resembles coarse crumbs. Stir in the dried blueberries. Using your hands, start squeezing the dough together, rotating and squeezing until the dough comes together in one ball. (It may seem impossible at first, but the warmth from your hands will slightly melt the butter and it will come together as you work it.)
Remove dough to a lightly floured surface and roll to an even thickness of 1/2-3/4 inches. Using a 1 1/2 inch cookie cutter, cut rounds and remove to a parchment or silpat lined baking sheet. Re-roll scraps and continue cutting until dough is used. You should get 11 or 12 cookies. If your cookies develop slight cracks, press on the crack lightly to use the warmth from your hands to mend it back together.
Bake in pre-heated oven for 20-25 minutes, or until the bottom edges are beginning to brown. Remove from oven them remove to a cooling rack to cool completely. (*Note: If making ahead, best to store the cookies, unglazed in an air-tight container and glaze them closer to the time you will be eating them, as the cookies will begin softening once glazed).
Prepare glaze, by combining all ingredients together in a small bowl and stirring until smooth. Once cookies are fully cooled, spoon a dollop of glaze on top of cookies (you may wish to place a baking sheet under the cooling rack to catch drips!). Garnish with some lemon zest and a dried blueberry. Dust with a bit of icing/confectioners sugar, if desired.