Blueberry Shortbread Cookie

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.

Blueberry Shortbread
 
Prep Time
Cook Time
Total Time
 
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!
Author:
Recipe Type: Dessert
Serves: 24 cookies
Ingredients
  • 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
Instructions
  1. Preheat oven to 300 degrees F.
  2. Grease pan.
  3. Mix butter, sugar, and vanilla extract together in a medium bowl.
  4. Add and beat in the flour,continue beating until the mixture becomes a stiff dough.
  5. Press dough into pan with hands, filling pan out to the edges and pricking the surface of the dough all over with a fork.
  6. Run blueberries in food processer for a few seconds.
  7. Spoon blueberry mixture over top of dough in swirl pattern, from the center outward.
  8. Press blueberries into dough a bit if possible.
  9. Bake for 35 minutes or until golden brown
  10. 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.
3 Comments
  1. Hi B. Segal. You are right Alana sent me that info and I neglected to put it in the recipe! Appreciate the catch. And they are good. Here is her comment.

    ” I like to use a large tart or springform pan for the convenience of a removable bottom, but this recipe can also be made in a typical 9” cake pan. There is no hard and fast rule, but the smaller the pan, the thicker the bars. Best,Alana”

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