Adapted from the classic shortbread recipe by Smitten Kitchen. Deb Perelman (Smitten Kitchen) uses a nifty technique to cut the shortbread in the pan. I found some dried Rosy Farms haskap berries, nice and tart, but if not available, you could use dried blueberries or sour cherries instead.
| 1 c | unsalted butter, cut into chunks |
| 2/3 c | icing sugar |
| ½ t | fine sea salt |
| 2¼ c | all-purpose flour |
| ¼ to ⅓ c | dried haskap berries |
Preheat oven 300°F. Line an 8-inch square with parchment paper.
Beat the butter, sugar and salt together, scraping frequently, until butter is soft. Add the flour and the dried berries mix just until combined, scraping down the bowl again.
Add to the pan in chunks. Using your hands, press evenly into the pan, then smooth the top with an offset spatula.
Bake for 20 minutes, then remove from the oven to cut into shapes. (Leave the oven on.)
Cut the dough into 3 columns (about 2.5 inches wide) in one direction and 8 thin bars (just shy of 1 inch) in the other. Use the back of a wooden skewer to drag across the surface, making slightly indented lines first, then use a very thin, sharp paring knife to cut along these lines to the bottom of the pan. The berries can make it hard to cut. Dock the cookies all over, about ⅓ deep, with the pointy end.
Return the pan to the oven for another 25 to 35 minutes, until the cookies have a deep golden edge but are mostly pale across the top. Watch carefully in the last 10 to 15 minutes so they don’t overbake.
Let cool in the pan. Makes 24 rectangles.