In Case You Weren’t Sold on the Blueberry Sauce

I had planned to save my favorite Maine recipe for last. You know that old save the best for last thing, but this dish is just too good to hold back, and more importantly it goes perfectly with the blueberry sauce.  I’m calling it a handmade shortbread, which I again adapted from the cabin’s cookbook Lobster Rolls & Blueberry Pie by Rebecca Charles and Deborah DiClementi.

This recipe comes from the author’s grandmother, so I didn’t change-up the ingredients too much. I mean who am I to mess with a grandma’s recipe. In my experience, they know their stuff. Really the biggest change I made was in the preparation. The book uses a mixer to create the shortbread, but given the ingredients’ similarity to a pie crust and my love for making them…I decided to make this one by hand.

I started by cutting up two sticks of unsalted butter and sifting together the dry ingredients. The key here is to use room temperature butter for the shortbread. 

Next I used two knives in a scissor fashion to cut the butter into the dry ingredients. A pastry blender would also work well.

Once I had small and large crumbs forming, I decided to take off my rings and dig-in. Using my hands I kneaded and mashed and formed the shortbread dough.

Next I greased an 8-inch square pan and pressed out the dough as smoothly as possible. I then scored the dough with a knife creating 2-inch squares and using a fork made two sets of holes in each square.

The shortbread then baked for 50 minutes at 250F. It’s crucial to keep an eye on the dish toward the end of the baking cycle. You don’t want to overcook it, or let it brown. Shortbread should be pale gold in color.

Once out of the oven, I followed the cookbook’s recommendation to re-cut the score lines immediately. It’s supposed to prevent the shortbread from crumbling as it’s likely to do if you cut it after it cools. I found that it still crumbled fairly easily, so I would just recommend cutting it carefully.

Now you can serve a shortbread on its own, perhaps with a side of fresh fruit.

Or…you can serve it with blueberry sauce and vanilla ice cream. And this is why I made blueberry sauce every night in Maine. It’s seriously delicious.

I should probably describe this in a bit more eloquent of a way, but words couldn’t do it justice. It’s just a perfect way to end a day. The shortbread got a 4 spoon vote from both dad and I. The kids, however, didn’t share our enthusiasm. They only gave it two spoons. I think they’re bananas. Actually, I was rather grateful, it left more for dad and I to enjoy after the kids were asleep.

Print this recipe: Handmade Shortbread

40 thoughts on “In Case You Weren’t Sold on the Blueberry Sauce

  1. Caroline says:

    Perfect!! Looks absolutely amazing with the blueberry sauce, oh wow. I always take my rings and watch off when I’m baking, especially since I prefer to get my hands dirty. I’m covered in flour, powdered sugar, etc.every time after baking. Quite the sight to see, ha!

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    • Kristy says:

      The prep for the shortbread is very similar to the pie crust you just made. If you have that down – this will be a piece of cake. And it’s so darn good. I’m adding it to our summer recipes and holiday recipes. 🙂

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    • Kristy says:

      LOL! I felt like I was channeling Paula Deen the other day. I was making a blueberry, peach crisp that my dad gave me the recipe for – I added the amount of butter it called for, looked at it and said, nah this needs more butter. LOL! 🙂

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  2. A_Boleyn says:

    I came to my love of shortbread late in life but really think it’s an acquired taste since it’s so simple and subtle in flavour. With a nice cup of tea it’s very satisfying and not too sweet. I can see why it wouldn’t appeal to kids.

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    • Kristy says:

      I suppose that’s true. It’s a bread-y little biscuit-like thing. I just figured they’d at least like it slathered in ice cream. LOL. Have a great weekend!

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      • A_Boleyn says:

        They would probably just eat the ice cream and leave soggy shortbread behind.

        Maybe if it was chocolate shortbread or if you cut them into cigar shaped bars, dipped the ends in chocolate and then rolled them in chopped pistachios. 🙂

        Thanks for the weekend wishes … going out with a friend to Red Lobster tomorrow and then with the nephew (his birthday is Sunday) and his mom (her birthday was Thurs) for sushi. So, it’s a fishy weekend for me. I’m serving the SIL and nephew raspberry and lemon curd mousse tarts instead of birthday cake with my home made raspberry yogurt and mango-ginger sorbets. Will let you know how it goes. 🙂

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  3. Charles says:

    Ohhhhh dear God I love shortbread. There’s a “cheesecake” type dish I had before called “Strawberry Shortcake” involving something shortbready-like, yoghurt, strawberries etc. I’d recommend that!

    I tried making shortbread a few times a while ago and although it was good I couldn’t get it quite right. I gave up and left it to “Walkers of Scotland” to provide me with Shortbread goodness after that, though I should give it another try – yours look great!

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    • Kristy says:

      I’m sure you could pull it off. It really wasn’t terribly hard at all. The book says the key is room temperature butter. Oooo! Strawberry shortcake! I haven’t made that yet. Loving the idea! Have a great weekend Charles. 🙂

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  4. B (i run like a girl) says:

    Mmm… Shortbread. My favorite “cookie.” I can’t think of many things I’d rather be eating.

    The kids are crazy, but that’s ok. Like you said – more for the adults (and probably healthier for them anyway)! 😉

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    • Kristy says:

      Can you believe I never had a fresh shortbread before? I can’t. I feel like I have been missing out my whole life and have to make up for lost time now. 😉

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    • Kristy says:

      Thanks! This is definitely one that I’ll be making again and again. I love that it’s so easy too. Or maybe I shouldn’t love that it’s so easy because I’m going to end up eating too much of this stuff! Have a great weekend. 🙂

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  5. sallybr says:

    Agree with Mr. Rufus… 😉 Someone twisting the nose at blueberry sauce must be immediately brain-washed to go back to a normal state of mind

    Great post!

    sending you hugs from the tropics….. wishing for faster connections, but we dance according to the music here, and it~s a slow one 😉

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    • Kristy says:

      Thanks Sally! I hope you’re having a wonderful time. I can’t wait to hear all about your food adventures in Brazil. Another place on my list of destinations to make it to sometime in this lifetime. 🙂

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  6. thecompletecookbook says:

    I absolutely LOVE shortbread and to today still you my great granny’s recipe!
    Since Pete placed my wedding band on my finger, I have never taken it off – I take my engagement ring of to clean but my wedding bands will stay on forever.
    Have a happy weekend.
    🙂 Mandy

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  7. Kelly says:

    Ooh, I love shortbread and this one looks so very good!! Its’ funny, I don’t think I’ve ever had shortbread outside the month of December (Christmas thing) but suddenly the thought occurs, why not?!! Love the wedding rings beside the bowl – cooking classic. I agree, don’t mess with Grandma 🙂

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    • Kristy says:

      That’s funny…I’ve never had shortbread at Christmas time. I’ve only had it in the spring. I think I’ll end up making this year-round though. Have a great weekend Kelly!

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