Lemon Blueberry Shortbread

I love living close to the mountains. Calgary is only about an hour from the Rockies, so I try to get out that way as often as possible.

Though I've made the trip through the mountains many times, I'm embarrassed to admit that I hardly ever slow down and explore the many towns along the way. Well, a little while back, while driving through the Kootenays, we decided to forgo our usual Timmy's drive-through run, and stop at this cute little cafe in Coleman in Crowsnest Pass. It's called the Cinnamon Bear Bakery & Cafe, and my word, how have I never heard of it before?! It's a sin, really. Let me tell you, this place is AMAZING. The service, the atmosphere, the location and scenery, everything is just out of this world.

Probably my favourite thing about the Cinnamon Bear is their selection. On top of all the sandwiches, beverages, etc, I couldn't believe how many beautiful baked goods they were offering, and not just their famous cinnamon buns (which were fantastic, by the way). It will take many visits to try them all, but I'm ready, and willing!

The definite standout for me was their lemon blueberry cookies. They were so delectable, I just knew I had to take a stab at them when I returned home. It's really just a variation of my usual shortbread recipe, which you can find in my book, "Anthony Cooks". It may not be exactly like the Cinnamon Bear's (seriously, go check them out!), but I hope you'll enjoy this one all the same.

So, without further ado, here is my own version of Lemon Blueberry Shortbread!

Lemon Blueberry Shortbread

I love lemon desserts, so to really ramp up that zingy flavour, I use the zest of 6 whole lemons. Makes 4 dozen cookies.

2 cups (or 500 ml) frozen blueberries, or dried blueberries soaked in a splash of lemon juice 2 cups butter or margarine (I use Melt Organic Buttery Sticks, which I found at my local Superstore) 1 cup (or 250 ml) of granulated sugar, I use organic cane 4 cups (or 1000 ml) of sifted all-purpose flour 1 1/4 tsp (or 6.25 ml) of baking powder 3/4 tsp (or 3.75 ml) of sea salt 1/2 tsp (or 2.5 ml) of vanilla extract or vanilla bean powder Zest of 6 large lemons

Extra granulated sugar, for dusting (optional)

1) In a stand mixer over medium speed, cream the butter with the sugar until light and fluffy. 2) Over low speed, stir in the flour, baking powder, sea salt, vanilla and lemon zest. Increase the speed and cream until well-mixed. Stir in the blueberries. 3) Roll into tablespoon-sized balls, toss in sugar, then cover and refrigerate at least 4 hours. 5) Preheat the oven to 325°F/160°C. Line cookie sheets with parchment paper. Place the cookies onto the pans, spacing at least 1”/2.5 cm apart. Sprinkle with a little sugar, if desired. Bake for 15 to 20 minutes, or until just set and lightly blonde (they shouldn’t be dark). 6) Transfer from the baking trays to wire cooking racks, then cool completely. Store in the fridge for up to 2 weeks, or the freezer up to a year in a tightly-sealed container.

#Desserts #cookie #Cookie #Baking #Decadent