In light of the 4th of July, I am sharing an easy recipe for shortbread cookies. I was inspired by The Barefoot Contessa’s Chocolate Dipped Shortbread Cookies, but instead of chocolate, I am using blueberries and strawberries!

This recipe makes about 10 small cookies, but you can double the ingredients if you wish.

Ingredients:

• 8.5 tbs unsalted butter, at room temperature
• 1/2 cup sugar
• 1/2 teaspoon pure vanilla extract
• 1 1/2 (and then a dash!) cups all-purpose flour
• 1/4 teaspoon salt

Directions:

• In the bowl mix together the butter and sugar until they are just combined (use an electric mixer).
• Add the vanilla.
• In a separate bowl, sift the flour and salt. This is the trick to getting the texture correct.
• On a low speed, begin to add the flour and salt mixture to your wet ingredients.
• Once the dough comes together, place dough on a flour dusted surface and use your hands to push it into a rectangle shape.
• Chill the dough for 30 minutes.
• Pre-heat the oven to 350 degrees F.
• With a cookie cutter, cut out your cookies and add your berries to each cookie.
• Place the cookies on an ungreased baking sheet.
• Bake for 20 to 25 minutes, until the edges begin to brown then allow to cool to room temperature.