Shortbread is so simple. Just cream butter and sugar together. Then I added the blueberry puree.
Press dough into a baking pan and bake.
Have sous chef lick the bowl.
Cut into rectangles, dust with sugar, and let cool.
Makes 24 cookies
2 sticks unsalted butter, room temperature
1/2 cup plus 1 tablespoon sugar, divided
2 cups plus 1 tablespoon flour
1/8 teaspoon salt
½ cup fresh blueberries
Preheat oven to 300 degrees.
In a food processor, pulse blueberries to a puree.
Mix butter and ½ cup sugar on medium speed until light and creamy. Combine the flour and salt, and then mix into the butter mixture on low speed. With a spatula, stir in the blueberry puree.
With floured hands, press dough into an 8 inch square baking pan. Bake 40 minutes or until golden brown. If shortbread is under baked, it will more cakey. While the shortbread is warm, slice into rectangles, about 1 x 2.5 inches, but leave in the pan. Prick the top with a toothpick if desired. Sprinkle with remaining 1 tablespoon sugar. Cool completely before removing from pan and serving.