1 cup butter, softened
2/3 cups powdered sugar
1 teaspoon vanilla
2 cups all-purpose flour
1 cup Graceland Fruit Blueberries
1 high-quality bar of white chocolate
In a stand mixer or with a hand mixer, beat butter and powdered sugar until fluffy and creamy in appearance (2-3 minutes). Add vanilla extract and mix until fully incorporated. At low speed, slowly add flour, mix until just incorporated. Stir in the blueberries with a wooden spoon. Roll out shortbread to 1/4” inch thick, place on a baking sheet to chill for one hour. Preheat oven to 325 degrees. Remove shortbread from the refrigerator. Place a little flour down on the countertop to prevent the cookies from sticking. Using a star cookie cutter, cut shapes and place onto baking tray. Bake for 15-10 minutes. Cook on a wire rack. Once cookies cooled. Melt white chocolate by heating it in 30-second intervals in the microwave, stirring in between until melted. Use a spoon to drizzle the chocolate on the cookies or you can put the chocolate in a zip-lock bag and cut off the tip of one corner to pipe lines.
Recipe courtesy of Jenny With the Good Eats.