2ouncesfresh blueberry puree (more if thinner consistency is desired)
FOR THE SHORTBREAD
Line two baking sheets with parchment paper or silicone baking mats. Place butter, sugar and vanilla in a large mixing bowl and beat with an electric mixer, fitted with a paddle attachment, on high until very pale and creamy (at least 5-6 minutes). Add flour and mix on medium speed, until barely combined, then stir in white chocolate pieces with a spatula. Transfer dough to a clean, lightly floured surface and gently bring the dough together with lightly floured hands. Try not to over handle the dough as it will make your cookies crumbly. Split the dough into 2 equal pieces and roll into logs 1-2 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least half an hour, until firm.
Heat oven to 325° F and remove dough from fridge. Slice 1/3 inch thick pieces of dough from the logs and place on the prepared trays, leaving at least 3/4 inch space between each cookie. Bake for 10-12 minutes or until cookies just start to turn golden. Take care not to overbake, as this will make them crunchier. Remove from the oven and cool on tray for 5 minutes, then transfer to a wire rack to cool completely.
FOR THE ICING
Place butter in a mixing bowl and beat with an electric mixer on high until smooth and fluffy. Gradually add confectioner's sugar, beating until combined. Add raspberry puree gradually, until you achieve your desired consistency and flavour. You want your icing to be stiff enough to hold it's shape but soft enough to spoon or pipe. Place icing into a pastry bag fitted with a small star tip. Pipe icing into the well on the top of each cookie. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
This recipe for White Chocolate Shortbread with Blueberry Buttercream Icing was created by ItsYummi.com. https://www.itsyummi.com/white-chocolate-shortbread/ is copyrighted and may not be used without prior consent in writing from the owner.