A 'lil chubby never hurt nobody
A 'lil chubby never hurt nobody
Thin, snappy shortbread crisps packed with dried blueberries and bright lemon zest rubbed right into the sugar. Raw sugar on the edges gives every bite a satisfying crunch. Slice-and-bake means these come together fast, and the dough keeps in the freezer for months. Yield: ~18–20 cookies.
| 1 cup | (130 g) all-purpose flour |
| ½ cup | (115 g) unsalted butter, softened |
| ⅓ cup | (40 g) powdered sugar |
| 2 tbsp | raw sugar (turbinado or demerara) |
| ~2 tsp | lemon zest (zest of 1 large lemon, rubbed into sugar) |
| ½ tsp | vanilla extract (optional) |
| ¼ tsp | fine sea salt |
| ⅓ cup | (50 g) dried blueberries |
| optional | extra raw sugar for rolling edges |
Rub zest into sugars
Combine the lemon zest with the powdered sugar and raw sugar. Rub together with your fingertips until fragrant and the sugar looks pale yellow.
Cream butter and sugars
Beat the softened butter with the lemon sugar until smooth and creamy. Add vanilla extract if using.
Add flour and blueberries
Mix in flour and salt until the dough is sandy but cohesive — don't overwork it. Gently fold in the dried blueberries.
Shape and chill
Roll the dough into a 2-inch diameter log. If rolling in raw sugar, do it now. Wrap tightly in plastic wrap and refrigerate at least 2 hours, or overnight.
Slice
Cut into ¼-inch (6–7 mm) rounds for thin, crispy cookies. Place on a parchment-lined baking sheet.
Bake
Bake at 325°F (165°C) for 12–14 minutes, until the edges are just turning golden. The centers will look slightly underdone — that's right.
Cool
Rest on the baking sheet 3–5 minutes before transferring to a wire rack. They crisp up as they cool.