On the 4th day of cookies, Jenny baked for me…
Blueberry Shortbread Cookies!!!!
I’m teaming up with Graceland Fruit to bring you delicious holiday cookies for their “12 days of cookies” competition. A whole bunch of awesome Michigan bloggers are battling for the title of Holiday Cookie Master. Hopefully, I can take home the trophy with these.
If you want to vote for this cookie, head to the Graceland Fruit Instagram page and “like” the photo of these bad boys. Let me know when you did it and I’ll be sure to give you a high-five.
I have personally NEVER seen blueberries in a holiday cookie. So I’m feeling proud about this one! Also, you can purchase Graceland Fruit at Target Stores! Yay!! I know we all wander around Target for hours at a time.
I like making shortbread cookies because the ingredient list is usually short and the method is quite easy. There is an hour of “chill time” where I suggest you make yourself a festive adult beverage.
When you’re cutting the shapes, some cracking in the dough is normal, just use your fingers to pinch those right up.
The white chocolate with the blueberries is the perfect flavor combination. You will not be disappointed in this fun twist on a holiday cookie!
Blueberry Shortbread Cookies
Makes 16-20 cookies (depends on cookie cutter size)
1 cup butter, softened
2/3 cups powdered sugar
1 teaspoon vanilla
2 cups all-purpose flour
1 cup Graceland Fruit Blueberries
1 high-quality bar of white chocolate
In a stand mixer or with a hand mixer, beat butter and powdered sugar until fluffy and creamy in appearance (2-3 minutes). Add vanilla extract and mix until fully incorporated.
At low speed, slowly add flour, mix until just incorporated. Stir in the blueberries with a wooden spoon.
Roll out shortbread to 1/4” inch thick, place on a baking sheet to chill for one hour.
Preheat oven to 325 degrees.
Remove shortbread from the refrigerator. Place a little flour down on the countertop to prevent the cookies from sticking. Using a star cookie cutter, cut shapes and place onto baking tray. Bake for 15-10 minutes. Cook on a wire rack.
Once cookies cooled. Melt white chocolate by heating it in 30-second intervals in the microwave, stirring in between until melted.
Use a spoon to drizzle the chocolate on the cookies or you can put the chocolate in a zip-lock bag and cut off the tip of one corner to pipe lines.