Blueberry Lemon Shortbread Cookies

The best tea cookie, elegant delicate buttery, slightly crispy around the edges. Perfect! Try this easy recipe the next time you have a gathering and watch them disappear. Yes, perfect with ice cream too!

Recipe

1 Cup butter-room temperature
3/4 Cup powdered sugar + more for sprinkling-optional
3/4 Teaspoon lemon extract
2 Cups all purpose flour
1/4 Teaspoon salt
1/2 Cup dried blueberries

Cream butter.

Add sugar to butter and mix-in well.

Add extract and mix well.

Whisk together flour and salt. Add this to butter mixture and stir-in until well incorporated.

Add blueberries and fold-in.

Remove dough to flat surface.

Form a 2 inch by 4 inch loaf, 6-7 inches long. Wrap the loaf with parchment paper or waxed paper and refrigerate until firm. It will become as firm as refrigerated butter.

Preheat oven to 375 degrees F.

Slice across the firm loaf, approximately every 1/4 inch. Makes approximately 24 slices.

Place on parchment paper covered cookie sheet and bake until edges turn slightly brown. Watch closely to avoid over baking. The 10 minute baking time is approximate. The slice thickness will determine the doneness.

After baking remove to cool. Sprinkle with powered sugar if desired.