Description
Delightful blackberry shortbread wedges filled with fresh blackberries, creating a perfect balance of sweet and tart flavors.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup fresh blackberries
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup powdered sugar (for dusting, optional)
Instructions
- Cream the softened butter and granulated sugar in a large mixing bowl until light and fluffy.
- Add the vanilla extract and salt, mixing until well incorporated.
- Gradually incorporate the flour, blending until a dough starts to form.
- Gently fold in the blackberries, being careful not to crush them entirely.
- Press the dough evenly into a prepared 8×8-inch baking pan.
- Bake for 25-30 minutes or until the edges turn golden brown.
- Allow the shortbread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice into wedges and dust with powdered sugar if desired.
Notes
For added flavor, consider incorporating a hint of lemon zest into the dough. If fresh blackberries are unavailable, frozen ones work well as well.