There used to be this little bakery in Cincinnati called Queen City Cookies that made amazing shortbread.They were shaped like elephants, and were tender and delicious. My favorite was a rosemary sesame flavor, but they also had a blueberry maple that tasted exactly like blueberry pancakes.
When I saw some dried blueberries at the grocery store, I thought I could make them myself. While I don’t know the original recipe, I made one myself that turned out pretty good. Some butter (because you can’t have shortbread without butter!) dried blueberries, and a bit of maple extract are all you need to get the flavor right, and while I don’t remember if they taste exactly the same as the little elephant cookies, they are tender, and buttery, and taste pretty much like blueberry pancakes covered in butter and maple syrup.
Blueberry Maple Shortbread Cookies
- 14 tablespoons unsalted butter softened
- 1/2 cup granulated sugar
- 1 teaspoon maple extract
- 2 cups flour
- 1/4 teaspoon salt
- 1/2 cup dried blueberries
- Sugar for sprinkling
- Cream the butter and sugar in a mixing bowl until light and fluffy. Add the maple extract and continue blending. Slowly beat in the flour and salt and add the blueberries until you have a slightly crumbly dough.
- Transfer the dough to a floured surface and form into a ball. Wrap in plastic wrap and refrigerate for about 30 minutes.
- When ready to bake, preheat oven to 350 degrees F. Roll the dough into a 1/4 inch thick rectangle and cut out using your favorite cookie cutter or just a floured drinking glass. Carefully lay the cookies on a parchment lined baking sheet, sprinkle with a little sugar, and bake for about 10 minutes, being careful not to overbake.
- Allow the cookies to cool completely before serving.