Irresistibly Buttery Blueberry Almond Shortbread Cookies

There’s something magical about the aroma of freshly baked cookies wafting through the kitchen, reminding us of cozy family gatherings and sunny afternoons. These buttery blueberry almond shortbread cookies are more than just a treat—they’re a hug in cookie form. With the richness of butter, the nutty crunch of almonds, and the burst of juicy blueberries, each bite feels like a celebration.

I fell in love with this cookie the moment I saw it—blueberries and almonds nestled together in a crumbly shortbread base? Yummy! I can’t wait to share this recipe with you.

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Overview of Recipe Content

These blueberry almond shortbread cookies are perfect for afternoon tea, holiday cookie platters, or a sweet homemade gift. Their buttery richness makes them indulgent, but the blueberries add a fruity brightness that balances every bite.

Why You’ll Love Them

• Buttery & crumbly: Classic shortbread texture that melts in your mouth.
• Fruity & nutty: Blueberries add sweetness, almonds add crunch.
• Make-ahead friendly: Dough can be prepped ahead and baked later.
• Pretty & versatile: Perfect for entertaining or gifting.

What They Taste Like

Imagine a soft, buttery base with hints of almond essence, tiny crunchy bits of toasted almond, and bursts of juicy blueberries. Sweet, slightly tart, nutty, and oh-so-buttery.

Health/Nutritional Notes

These cookies are rich, but almonds add protein and healthy fats, while blueberries pack in antioxidants. A treat with a little boost of goodness!

Ingredients

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• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 2 cups all-purpose flour
• ½ cup finely chopped almonds (toasted for extra flavor)
• ¾ cup dried blueberries (or fresh if well-dried)
• Pinch of salt

Tools Needed

• Stand mixer or hand mixer
• Mixing bowls
• Baking sheets
• Parchment paper
• Cooling rack

Substitutions & Additions

• Swap almonds for pecans, walnuts, or hazelnuts.
• Use cranberries instead of blueberries for a festive twist.
• Add a drizzle of white chocolate for extra sweetness.

How to Make Buttery Blueberry Almond Shortbread Cookies

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1. Cream the butter and sugar
   In a large mixing bowl, beat the softened butter with powdered sugar until light and fluffy. This step gives your shortbread that melt-in-your-mouth texture.
2. Add extracts
   Stir in vanilla and almond extract. The almond extract really elevates the nutty notes here—don’t skip it!
3. Mix dry ingredients
   Whisk together flour, salt, and chopped almonds in a separate bowl.
4. Combine wet and dry
   Slowly add the flour mixture into the butter mixture. Stir just until the dough starts to come together—it should be crumbly but hold when pressed.
5. Fold in blueberries
   Gently stir in the blueberries. If using fresh, pat them very dry first.
6. Shape & chill
   Roll the dough into a log, wrap in parchment paper, and refrigerate for 30–45 minutes. Chilling prevents spreading.
7. Slice & bake
   Preheat oven to 350°F (175°C). Slice the dough into ¼-inch thick rounds and place them on parchment-lined baking sheets.
8. Bake
   Bake for 12–15 minutes until edges are lightly golden.
9. Cool & enjoy
   Let cookies cool on a wire rack. They’ll firm up beautifully as they cool.

What to Serve with Buttery Blueberry Almond Shortbread Cookies

These cookies shine on their own, but pair them with:

• Tea: Earl Grey, chamomile, or green tea.
• Coffee: A latte or cappuccino.
• Dessert platter: Serve alongside my Strawberry Cream Cheese Danish or Easy Almond Biscotti.

Tips for Making It Perfect

• Use room temperature butter: It creams better.
• Chill the dough: Prevents spreading.
• Toast your almonds: Deepens flavor.
• Dry blueberries well: If using fresh, pat them dry to avoid soggy spots.

Storage Instructions

• Room temp: Store in an airtight container for up to 5 days.
• Freezer (dough): Freeze shaped dough logs for up to 3 months. Slice and bake as needed.
• Freezer (baked): Store cooled cookies in freezer bags for up to 2 months.

General Information

Shortbread cookies originated in Scotland, traditionally made with just butter, flour, and sugar. Adding almonds and blueberries is a modern twist that keeps the buttery heritage while adding texture and fruity pops of flavor

Frequently Asked Questions

Can I use frozen blueberries?
Yes, but thaw and dry them thoroughly before mixing in.

Can I make these gluten-free?
Yes! Swap the all-purpose flour for a gluten-free baking blend.

Do I have to chill the dough?
Yes—otherwise the cookies will spread too much.

Can I make them ahead?
Definitely. You can freeze the dough log and slice/bake whenever you want fresh cookies.

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Conclusion

These buttery blueberry almond shortbread cookies are everything I love about baking: simple, joyful, and perfect for sharing. Sweet, nutty, buttery, and bursting with berries—your kitchen will smell heavenly.

If you love almond and fruit flavors, you’ll also adore my Raspberry Almond Cake and Cranberry Orange Scones.

Happy baking, friends! And don’t forget to tag me on Pinterest (Poulef Recipe Board) if you bake these. I’d love to see your creations.

Interactive Elements

I’d love to hear from you!

• Leave a comment or review below if you try this recipe.
• Share a photo of your cookies on Pinterest or tag me on Instagram!

Nutritional Information (per cookie, approx.)

Calories	Carbs	Protein	Fat	Sugar	Fiber
160	15g	2g	10g	6g	1g

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