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Summer Berry Shortbread Cookies
These rich, buttery stars are a fusion of sandy shortbread and classic cutout cookies, spangled with bright, juicy summer berries.
Prep Time: 02:30
Cook Time: 00:15
1 cup butter, softened (two sticks or sixteen tablespoons)
1 cup powdered sugar
1 egg 1 tsp vanilla extract
1/2 tsp salt
2 - 1/2 cups all purpose flour
1 egg white
fresh blueberries and/or diced strawberries
coarse decorating sugar
1In a large bowl, beat butter and powdered sugar with an electric mixer or stand mixer fitted with the paddle attachment.
2Add the egg, vanilla extract, and salt and mix well.
3Gradually add in flour and mix until combined.
4Cover and refrigerate for two hours.
5After the dough has chilled, preheat oven to 375 degrees and line a baking sheet with parchment paper and set aside.
6With a rolling pin, roll out dough to 1/4" thickness on a lightly floured surface.
7Cut dough into desired shapes with cookie cutters or a knife and place on prepared pan.
8Mix together egg white with 1/2 teaspoon water and brush each cookie with the egg wash.
9Place fresh fruit on top of cookies and then sprinkle with coarse sugar.
10Bake at 375 degrees for 15 minutes or until the edges turn golden.
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