Crystal and I like to gift baked goods. Whether it’s for the holidays, as a thank-you, or out of the blue. The tricky part is making something that will package, keep, and travel well, but these cookies make the cut! They’re a spin-off of matcha trees – different look and somewhat healthified. To note, the blueberry is more for color than for taste. Either way, these cookies are great for spring baking!
Blueberry Shortbread Cookies
Makes 50 1½-inch cookies
- 60 g confectioner’s sugar
- 8 tbsp butter, room temp
- 240 g flour
- ⅓ cup blueberries
- 3 large egg yolks
- ¼ cup granulated sugar for coating
- Beat the confectioner’s sugar and butter together with an electric mixer till creamy.
- Add half the flour and mix on low; add the rest and mix till just combined.
- In a small saucepan, cook down and mash the blueberries; let cool. Mix the egg yolks and mashed blueberries into the flour mixture till the dough starts to come together.
- Pile the shaggy dough into a mound on a piece of plastic wrap and shape the dough into a disc. Wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F.
- Roll the dough out to ~½-inch thick. Use a 1½-inch cookie cutter to cut cookies into your desired shape. Coat the tops and bottoms with granulated sugar. Gather the scraps and repeat till all the dough is in cookie-cutter form.
- Bake the cookies for 13 min or till the bottoms are slightly golden.