Lemon Blueberry Shortbread Recipe

Vegan butter: A plant-based alternative to traditional butter, providing the same creamy texture and richness.

Powdered sugar: Also known as confectioners' sugar, it dissolves quickly and gives a smooth texture to the dough.

All-purpose flour: The base of the shortbread, providing structure and a tender crumb.

Salt: Enhances the flavors and balances the sweetness.

Lemon zest: Adds a fresh, citrusy aroma and flavor to the cookies.

Dried blueberries: Sweet and chewy, they add bursts of fruity flavor throughout the shortbread.

When creaming together the vegan butter and powdered sugar, make sure to beat them until they are truly light and fluffy. This step is crucial as it incorporates air into the mixture, resulting in a lighter texture for your shortbread. Using a stand mixer or hand mixer on medium speed for about 3-5 minutes should do the trick.

• vegan butter - Substitute with coconut oil: Coconut oil provides a similar fat content and texture, making it a suitable replacement for vegan butter in shortbread recipes.

• powdered sugar - Substitute with coconut sugar: Coconut sugar can be ground into a fine powder to mimic the texture of powdered sugar while offering a slightly caramel-like flavor.

• all-purpose flour - Substitute with almond flour: Almond flour adds a nutty flavor and is gluten-free, making it a good alternative for those avoiding gluten.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a more natural mineral content.

• lemon zest - Substitute with lime zest: Lime zest offers a similar citrusy aroma and flavor, making it a good substitute for lemon zest.

• dried blueberries - Substitute with dried cranberries: Dried cranberries provide a similar chewy texture and tart flavor, making them a suitable alternative to dried blueberries.

• Allow the lemon blueberry shortbread to cool completely on a wire rack before storing. This ensures that any residual heat doesn't create condensation, which can make the cookies soggy.

• Store the shortbread cookies in an airtight container. Layer them with parchment paper to prevent them from sticking together. They can be kept at room temperature for up to one week.

• For longer storage, place the cookies in an airtight container and refrigerate. They will stay fresh for up to two weeks in the fridge.

• To freeze the shortbread dough, wrap the log tightly in plastic wrap and then in aluminum foil. This double wrapping helps to prevent freezer burn. The dough can be frozen for up to three months.

• When ready to bake from frozen, allow the dough to thaw in the refrigerator overnight. Once thawed, slice and bake as directed.

• If you prefer to freeze the baked cookies, place them in a single layer on a baking sheet and freeze until solid. Then transfer the frozen cookies to an airtight container or freezer bag. They can be frozen for up to three months.

• To enjoy frozen shortbread cookies, let them thaw at room temperature for about 30 minutes. You can also warm them in a 300°F (150°C) oven for 5-10 minutes to refresh their texture.

• Preheat your oven to 300°F (150°C). Place the shortbread on a baking sheet lined with parchment paper. Heat for about 5-10 minutes until they are warmed through and slightly crisp.

• Use a toaster oven set to 300°F (150°C). Place the shortbread on the rack or a small baking sheet. Heat for 5-7 minutes, checking frequently to avoid over-browning.

• For a quick method, use a microwave. Place the shortbread on a microwave-safe plate. Heat on medium power for 10-15 seconds. Be cautious as this method can make the shortbread soft rather than crispy.

• If you have an air fryer, set it to 300°F (150°C). Place the shortbread in the basket in a single layer. Heat for about 3-5 minutes, checking halfway through to ensure they don't overcook.

• For a stovetop method, use a non-stick skillet. Heat the skillet over low heat and place the shortbread in the pan. Warm each side for about 1-2 minutes, flipping gently to avoid breaking.

• Oven: Used to bake the shortbread at the specified temperature of 350°F (175°C).

• Mixing bowl: Essential for creaming together the vegan butter and powdered sugar, and for mixing in the flour, salt, and lemon zest.

• Electric mixer: Helps to cream the vegan butter and powdered sugar until light and fluffy.

• Spatula: Useful for folding in the dried blueberries into the dough.

• Plastic wrap: Used to wrap the dough log before refrigerating it.

• Refrigerator: Needed to chill the dough log for 30 minutes.

• Sharp knife: Used to slice the dough into ¼-inch thick rounds.

• Baking sheet: The surface on which the shortbread rounds are placed for baking.

• Parchment paper: Lining the baking sheet to prevent the shortbread from sticking.

• Wire rack: Allows the baked shortbread to cool evenly.

Prepare ingredients ahead: Measure and prepare all ingredients like vegan butter, powdered sugar, and dried blueberries before starting.

Use a food processor: Quickly mix the vegan butter and powdered sugar using a food processor to save time.

Chill dough faster: Place the wrapped dough in the freezer for 15 minutes instead of refrigerating for 30 minutes.

Slice evenly: Use a sharp knife or a dough slicer to ensure even slices for uniform baking.

Batch baking: Bake multiple batches at once if you have a large oven to save time.