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You could probably make this egg and dairy free, but it required 1cup of butter which was more then I had on hand of vegan or soy butter. I had never made shortbread before, mainly because I’m not a huge fan, but the ingredients lined up with what I had laying around, so I figured, “why not”. But to make it interesting I placed frozen blackberries in the middle and cooked them in a cupcake pan so they would be easy to store and serve to kids.

  • 2 cups Flour
  • 1 cup Butter
  • 1/2 cup of powdered sugar (in a pinch regular sugar works too)
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Baking Powder
  • 1 teaspoon Vanilla Extract
  • Sugar for sprinkling on top
  • Frozen or Fresh Blueberries

Mix all the ingredients together until smooth. Then fill cupcake pan half way with mixture. Place one blackberry in the middle and then fill the rest of the pan. The shallower the better for both baking purposes and taste. Don’t be tempted to make them muffin size. Mine were almost too big.