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  • White Chocolate Blueberry Shortbread Cookies

    filed under: Miscellaneous on March 26, 2010

    About a month ago I had this ‘great’ idea.

    I wanted to do a hazelnut shortbread cookie with a chunky blueberry hazelnut liquor glaze drizzled with chocolate.

    I thought about it before I went to bed at night and during the kids bath time and while I was driving. It consumed me and I knew I had to try and make it!

    Well. I finally bought all the ingredients and tried to bring my dream to life… but I was not as successful as I would have liked.

    These are good! And different. And a bit unique. But not the best dessert I have ever eaten.

    IMG_0291.berry

    I did not like the hazelnut shortbread flavor combo in this so I just switched to an almond shortbread cookie with a little white chocolate layered on top and blueberries nestled in.

    IMG_0300.berry

    IMG_0324.berry

    With these, the more blueberries the better. The slightly tart yet sweet burst of fresh berry in combination with the buttery shortbread and the delicate delicious white chocolate seemed to work the best.

    IMG_0340.berry

    Here is the shortbread recipe I adapted from here.

    White Chocolate Blueberry Shortbread Cookies

        Ingredients

        • 3/4 lb unsalted butter at room temperature
        • 1 c sugar, plus extra for sprinkling
        • 1 1/2 tsp. pure vanilla extract
        • 1 tsp. pure almond extract
        • 3 1/2 c flour
        • 1/8 tsp. creme of tartar
        • 1/4 tsp. kosher salt

        Instructions

        1. Preheat the oven to 350 degrees F.
        2. In the bowl of an electric mixer with the paddle attachment, cream together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt; then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and roll shape into a flat disk. Wrap in plastic and chill for 30 minutes.
        3. Roll the dough 1/2-inch thick and cut with a cookie cutter of choice. Place the cookies on an ungreased sheet pan. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
        4. I melted some white chocolate and then just added it gently on top of the cookie. Then placed the fresh blueberries on while the chocolate was still wet.

        They set really nicely!

        IMG_0345.shortbread

        Here is the recipe I used for the Hazelnut Shortbread. I followed it almost exactly with ingredients, but didn’t follow the mixing directions very well.

        I dont really follow direction very well in anything I do. Sorry every teacher I have ever had!

        Hubby thought they would be excellent with coffee. I’ll have to take his word for it.

        I just used plain old white chocolate that I melted down then dipped the cookie in.

        Overall, nothing turned out quite like I had envisioned… but oh well! Just more incentive to keep trying new things!

        If you have any tips or suggestions, be sure to let me know!

        IMG_0297.berry

        Wanna see an even better version of this cookie? Check out the PioneerWomans. 🙂

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        Comments

        Oooh these look amaaazing! 🙂

        http://cafecraftea.blogspot.com

        Don't Pass on Dessert!