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Lemon Shortbread with Blueberry Glaze

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One of our favorite Cookie Tour recipes, the shortbread is light and buttery with the Blueberry glaze, made with Maine blueberries, a delicious counterpoint.

Yields ~ 4 dozen

For the glaze:
1 cup frozen blueberries
1 tablespoon lemon juice
3 cups confectioner’s sugar
1 cup unsalted butter
1/3 cup white rice flour
1/2 cup confectioner’s sugar
2 cups all purpose flour
2 tablespoons lemon zest

Sift dry ingredients over unsalted, softened butter. Add lemon zest, then cut in butter until completely incorporated. Knead dough on floured surgace intil soft, about 2 minutes. Roll dough into 2 cylinders and cover with plastic wrap. Chill one hour. Preheat oven to 350F (180C). Knead dough to soften a bit then roll 1/4 inch thick and cut with a cookie cutter. Bake for 5 minutes on an ungreased cookie sheet. Leave to cool.

To prepare glaze: In a saucepan, combine lemon juice, blueberries and 1/2 cup of confectioner’s sugar. Heat to boil, then cool and puree in a blender. Transfer the puree to a mixer and add in the remaining confectioner’s sugar. Dip cookies into the glaze, then leave to harden on a silicon mat.