Blueberry Shortbread Bars � Please Don�t Call These Cookies

I�ve gotten a lot of shortbread requests, but haven�t done a video for it yet, since I�m not a huge fan of that particular cookie in its classic form. However, I love those little bars you see in the pastry case at the coffee shop, which feature a slightly moister shortbread base, topped with some kind of seasonal fruit.

I always wondered how they were made, and then I saw this peach shortbread post on Smitten Kitchen, which looked just like the aforementioned bars. So, I adapted that recipe, losing the egg white and switching out peaches for the very user-friendly blueberries. Besides, by adding fruit and calling them �bars,� we have something that sounds so much healthier than �cookies.�

There are no special skills required here, but you really want to get your hands on a wire pastry cutter, literally. Sure, you can dirty your food processor, but a pastry cutter will do the job quickly and easily, and you can really feel and see what�s happening in the bowl. Of course, if you�re not doing the dishes, go ahead and use the machine.

As I say in the video, any summer fruit will work, as long as you don�t use too much, and it�s not too wet. You need to have room for the crumbs on top to nestle down around the fruit to hold everything together. Also, if you roll with a particularly large entourage, you can easily double this recipe for a 9 x 13-inch baking dish. I hope you give this a try soon. Enjoy!

Ingredients for 12 bars:

6 1/2 ounces (by weight) AP flour (about 1 1/2 cups of sifted flour, aka not packed)

1/2 cup white sugar
1/4 tsp baking powder

1/2 tsp salt

1/4 tsp Chinese 5-spice (or a pinch of cinnamon and nutmeg)

1 stick (1/2 cup) very cold unsalted butter, cubed
1 egg yolk

1/2 teaspoon ice water, dripped over mixture

about 3/4 cup blueberries, or enough to cover surface