Boozy Blueberry Shortbread

1. 1

   Heat oven to 375u00b0F.

2. 2

   Macerate the dried blueberries in the red wine. Set aside.

3. 3

   In a mixer with the paddle attachment, cream the butter and sugar.

4. 4

   In a separate bowl, combine the flour, blueberry powder and salt.

5. 5

   Drain the dried blueberries and fold into the butter mixture with the dried ingredients.

6. 6

   Divide the dough in half. Roll into two cylinders, 1 1/2 to 2 inches in diameter

7. 7

   Wrap tightly in parchment paper and refrigerate a minimum of an hour.

8. 8

   When firm, slice into 1/4 inch rounds.

9. 9

   Bake 7-8 minutes.

* Per serving · 4 servings · Values may vary.

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