While husband Jed Thomas cooks up inspired Yankee breakfasts each morning, Innkeep Alana Buie at the Captain Fairfield Inn bakes cookies for teatime.
By Michelle M. Winner
While husband Jed Thomas cooks up inspired Yankee breakfasts each morning, Innkeep Alana Buie at the Captain Fairfield Inn bakes cookies for teatime. She has created a tender bar shortbread cookie using Maine’s famous Blueberries to share with lucky B & B guests. The historic sea captain’s mansion is a short walk to the charming waterfront town of Kennebunkport, just enough time to devour the cookies stuffed in your pockets.
- ½ c salted butter
- ½ c powdered sugar
- 1 tsp pure vanilla extract
- 1 c all-purpose flour
- ¼ c fresh (or from frozen) blueberries
- Preheat oven to 300 degrees F.
- Grease pan.
- Mix butter, sugar, and vanilla extract together in a medium bowl.
- Add and beat in the flour,continue beating until the mixture becomes a stiff dough.
- Press dough into pan with hands, filling pan out to the edges and pricking the surface of the dough all over with a fork.
- Run blueberries in food processer for a few seconds.
- Spoon blueberry mixture over top of dough in swirl pattern, from the center outward.
- Press blueberries into dough a bit if possible.
- Bake for 35 minutes or until golden brown
- Note: if you don’t have blueberries on hand for a swirl, you can try spreading jam evenly on top of the baked shortbread surface.