Blackberry Shortbread Squares

I went blackberry and peach picking yesterday and came home with a bounty of each.  The fruit was so fresh and the berries so delicious I knew if I was going to make something with them I had to do it right away, before I ate them all...

Flipping through my cookbooks I came across this picture, checked the ingredients, and thanks to having them all on hand went ahead and made these.  They're rather light and could be enjoyed with a cup of tea (iced) and may have been part of my breakfast this morning.

Of course when they were first out of the oven they were enjoyed with vanilla ice cream.  Are you sensing a theme here?

{Recipe thanks to and adapted from Martha Stewart's Dinner at Home}

{Ingredients You'll Need}

  • 3/4 cup unsalted butter, room temperature
  • 1 3/4 cups flour
  • 2/3 cup sliced almonds
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 cup plus 2 tablespoons confectioner's sugar, plus more for dusting
  • 1/4 teaspoon vanilla extract
  • 2 pints or about 4 cups blackberries
1.  Preheat oven to 350.  Butter and flour a 9x13 inch pan.  Place the almonds in a skillet and just toast them for 2-3 minutes over medium heat.  Remove the almonds from the heat then chop them up.

2. Mix together the almonds, flour, salt, and cinnamon.

3. In an electric mixer beat the butter and 3/4 cup plus 1 tablespoon confectioners sugar for 3 minutes.  Mix in the vanilla extract then add in the flour mixture in 2 batches until crumbly dough forms.

4.  Press all but 1 cup of the dough into the bottom of the pan and then scatter berries on top.  Sprinkle with remaining 1 tablespoon of sugar then crumble remaining 1 cup of dough on top.

5.  Bake for 45 minutes.  Let cool then serve, dusting with additional confectioners' sugar.


  1. I think your berry square came out gorgeous! Loving your blog fun!

  2. Thanks, Marla! A girl can hope..