These buttery blueberry almond shortbread cookies are melt-in-your-mouth delicious with a nutty crunch and fruity sweetness.

Scale

1 cup (2 sticks) unsalted butter, softened

¾ cup powdered sugar

1 tsp vanilla extract

½ tsp almond extract

2 cups all-purpose flour

½ cup chopped almonds, toasted

¾ cup dried blueberries

Pinch of salt

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1. Beat butter and sugar until fluffy

2. Add vanilla and almond extracts

3. Mix flour, salt, and almonds, then add to butter mixture

4. Fold in blueberries

5. Shape dough into a log, chill 30 minutes

6. Slice, bake at 350°F (175°C) for 12–15 minutes

7. Cool on rack and serve

Chill dough well to prevent spreading. For added flair, drizzle with white chocolate once cooled.