Blueberry Shortcake Cookies

Sometimes you make a recipe expecting something very specific.  Everyone knows how a brownie is suppose to turn out.  I got a new cookbook for Christmas that I was excited to try out.  In my mind the shortcake recipe was going to be more like shortbread.  It was after all labeled as a cookie.   Shortbread this is not.

Blueberry Shortcake Cookies
From Stonyfield Organics Yogurt Cookbook

Ingredients:
2 cups blueberries, fresh or frozen
1 teaspoon fresh lemon juice
1/2 cup + 1 tablespoon sugar
2 cups flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces
1 cup Stonyfield Organic Low Fat Blueberry Yogurt

Directions:

Preheat oven to 375°F. Combine blueberries, lemon and 2 tablespoons of sugar. Set aside.

In a large bowl whisk together flour, baking powder, salt and remaining sugar. Cut in the butter until you have coarse crumbs. Stir in yogurt. 

Fold berry mixture into yogurt mixture. Using a 1 1/2 inch scoop, place scoop onto cookie sheet 2” apart. Bake for 20-25 minutes or until golden brown. Cool on cookie rack.

The end result is quite good but much more like a muffin top than a shortbread cookie. To sweeten up the ante I am thinking whipped cream filled sandwiches.  Yum, that seems delicious!