Oh my word. These berry shortbread cookies are divine. There is no other way to describe them. I took my classic, never-fail cut-out cookie recipe (which is essentially a shortbread cookie), topped them with fresh blueberries and strawberries and a sprinkle of sugar. The result is a rich cookie with a burst of berries and just a touch of sweetness. If you make any cookies this Summer, try these first. I brought these to the pool and they were gone in about 3 minutes.
For the cookies, I used a dough scraper to cut out sticks about 1 1/4-inches by 3 1/2-inches. You can cut out any shape you like. But to avoid soggy centers, choose smaller cookie cutters. These are so rich, I wish I had cut out smaller cookies. Next time. And there will be a next time.
Try mixing up the berries. Use blueberry and strawberries on the same cookie. Or add blackberries. Or raspberries. Or snozberries.
And you might want to try serving these with sweetened whipped cream. That would take these berry shortbread cookies to one stop past divine.