Lemon, Blueberry Shortbread Cookies

I finally got around to downloading some photos off my memory card and I was like, "Dang, I wish I could just go back to that moment in time."  You all were probably leaning towards; I dropped off the face of the planet, suffered a horrendous case of karma retribution from the Halloween episode, or worse yet was abducted by aliens.  I'm not completely ruling out the last option since there was this one episode at Trader Joe's last week where I lengthily explained why I was buying freezing dried fruit to the clerk.  For the record, never dribble on about macaronage to the uninitiated, it makes their head spin in ways I've never seen before.  For the most part, I had to lay low and do the thing I hate most, actually I dislike it so much I really don't want to give it any credence by uttering it's vile name.  So we won't talk about the four-letter word that has been sucking the life out of me these days.

Did I ever tell you guys about the stalker who asked me out on a date via weird random e-mail (Patty) shortly after I started blogging?  Apparently I lack street sense or something, because I thought it was a fabulous idea to run off and meet up with this stalker and be all starry-eyed bloggy geek with them.  We met at a swanky, hip eatery owned by the Tyler Florence in San Francisco, we sipped ice tea, we ogled our food, and of course we snapped photos of it.  After that one date I was hooked, ready to kick Hot Dog Dude to the curb and hook up with my new bff and play out some romanticized version of the Golden Girls (with much younger hotter chicks of course).  Good times I tell you.  Life changing I tell you to know that there are people out there that see no problem whatsoever with debating the merits of a perfect tart crust.

Truth be told, I have been over blogging for some time.  Yet I am far from over the wonderful people who have come into my life and made it that much better.  I adore checking up on them and seeing what treats they are baking, even what their kids and pets are up to.  Not to mention the fabulous adventures they are always on.  I am way over the endless time suck that is social media, the Pinterest whoring, and the endless content spamming.  I have received some of the sweetest e-mails from folks over the years and keep all of you in my thoughts.  I'm at a crossroads here as to whether or not filling this space fits with me anymore.  I will never be over the Christmas cookie exchange that has been going on for the last few years that included myself, Patty, Lisa C., Lisa D., Jean, and Azmina this year.  Long live the cookie exchange.

If you are far from over cookies, perhaps these may tickle your fancy.

Lemon, Blueberry, Almond, White Chocolate Shortbread

Shortbread dough:

1 cup granulated sugar

Zest from 1 lemon (Meyer is best if you can find them)

1 cup unsalted butter, room temperature

3 large egg yolks

1 teaspoon lemon extract

1/2 teaspoon kosher salt

3 cups all-purpose flour

1/3 cup dried blueberries, roughly chopped

1/3 cup whole toasted almonds, chopped

White Chocolate Ganache:

3/4 cup white chocolate, chopped finely (chips will work)

3 tablespoons heavy cream

In the bowl of a food processor combine sugar and lemon zest, pulse a few times until the aroma of the zest is nice and strong.

In the bowl of a mixer, combine butter and sugar mixture and beat until well combined and fluffy.
Add the egg yolks, lemon extract, salt, and flour and mix on low speed until combined.

Remove the dough from the mixer and fold in the blueberries and almonds.  Spread dough out into a 2-inch thick square on a piece of plastic wrap and wrap tightly and store in the fridge until well chilled, about 2 hours.

Preheat oven to 350 degrees F.

Roll the dough out on a lightly floured surface to a thickness of 1/4-inch and cut the dough with square or round cookie cutter, re-roll any scraps.  I’ve found a 2-inch square works really well and less re-rolling will be necessary. Place cut out cookies a 1/2-inch apart onto prepared baking sheets, prepared with silicone mats, parchment, or greased.

Bake for 12-15 minutes.

Cool cookies on a rack. Once completely cooled combine white chocolate and heavy cream in a small saucepan and melt on very low heat. You can either just slowly drizzle the chocolate over the cooled cookies with a small spoon or add it to a piping bag for a more controlled drizzle. 

Makes about 48 cookies if cut into 2-inch squares.

I liked these cookies so much I ended up make a few extra batches and shipping them off to a few friends I felt may be in cookie need.

So for now I shall kick back with cookies in hand and contemplate the future.  Who knows maybe I will come back as a symbol, you know like Prince.  

Happy Valentines Day!!

Gina