I love any excuse for my family to get together! After finding out the gender of our Bramble Bump, I was delighted to host another gender reveal party for the extended family to share the news. I also ran with the theme in the baked goods and decor department – you can check out the super fun layered ombre cake recipe I made here. These yummy little shortbread cookies where a hit with the fam, and Jamisen was delighted to be surrounded by so. much. sugar. =)
Recipe 1: Blue(berry) Shortbread
- 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
ONE: Preheat oven to 300 degrees. In a food processor, pulse blueberries to a puree.
TWO: 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.
THREE: Roll out the dough on a floured surface and use a Circle Cutter or other cookie cutter to create fun shapes, then set on a cookie sheet. Or, press the dough into an 8 inch pan. Bake 40 minutes or until golden brown. If shortbread is under baked, it will more cakey. You’ll notice one of my cookies was a little burnt (second batch that I didn’t watch as closely; whoops – watch those cookies! Sugar and butter taste yummy, even when burnt though …)
FOUR: If you baked the whole dough in a pan, slice into rectangles, about 1 x 2.5 inches, while the shortbread is warm but leave it in the pan. Prick the top with a toothpick if desired. Sprinkle with remaining 1 tablespoon sugar. Cool completely on the cookie sheet or in the pan before removing.
Recipe 2: Pink Shortbread
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour
- 3/4 teaspoon coarse salt
- 1/2 cup confectioners’ or granulated sugar
- Red Food Coloring
ONE: Preheat oven to 325 degrees. Sift together flour and salt in a small bowl. In a large bowl, with an electric mixer on medium, cream butter until fluffy, 3 to 5 minutes. Add sugar and continue to beat until very light in color and fluffy, scraping down sides of bowl as necessary, about 2 minutes more. Add flour mixture, and beat on low, scraping bowl if necessary, until flour is just incorporated and dough sticks together when squeezed. Mix in Red Food Coloring, a couple drops at a time, until desired color is achieved.
TWO: You can either roll out the dough and use a Circle Cutter to cut individual cookies and bake them on a cookie sheet, or press the dough into a buttered 8 inch pan. If using the pan, take a paring knife and score dough into rectangles or wedges (depending on the shape of your pan). Prick all over in even intervals with a wooden skewer or fork.
THREE: Bake until firm in the center and just starting to color, about 50 minutes. Transfer cookie sheet or pan to a wire rack, and let cool completely. Notice my two color variations; one is extra crispy and one is extra soft. I love love love a soft shortbread so start checking your cookies at minute 30 if you’re like me and like a soft, chewy shortbread. =)
Here is the latest picture of little Bramble Girl. You’ll notice that she clearly is practicing to be a yoga master. =) I’m sure she appreciated eating the delicious shortbread cookies at her Gender Reveal Party.
Darlene says
Very cute picture. Congratulations on your little girl!
Monica says
Thanks for sharing your recipe. And any excuse is a good excuse to be having shortbread.
Becky with Bramble Berry says
I’m with you on that, Monica! =)
-Becky with Bramble Berry
Loretta says
What an amazing pic.
Chelsie says
Congratulations! So exciting!
LeslieGail says
That’s too funny! She’ll be a yoga master by the time she’s born! 🙂 Those cookies look delish!