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.  Continue reading →