Get the Recipe:Glazed Lemon and Dried Blueberry Shortbread Cookies
These cookies are classic shortbread and the dough is very "short". It will be crumbly at first, but working it will bring it together. These cookies would also be lovely using dried cranberries and orange zest.
1 1/4cupsall-purpose flour, be sure to use the spoon/level method of measuring
2Tbsp.white granulated sugar
1/2cupcold butter, cut in to 8 chunks
Pinchsalt, if using unsalted butter
1tsp.fine lemon zest
1/4cupdried blueberries
Glaze:
1cupicing sugar
1Tbsp.lemon juice
1Tbsp.water
For garnish:
Lemon zest
Additional dried blueberries
Icing/confectioners sugar
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Instructions
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.
Notes
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!