- 2 sticks salted butter, softened
- 1 cup sifted powdered sugar
- 1 tablespoon vanilla extract
- 3 cups all purpose flour
- 1/4 teaspoon cinnamon
- 3/4 cup dried blueberries
- 1 tablespoon cane sugar, for dusting
- 7 ounces milk chocolate, finely chopped
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until all ingredients are combined and there's no butter chunks. Add the flour and cinnamon and mix on low until all ingredients are combined.
Turn out dough onto a large piece of plastic wrap and form into a log that is 13 x 2 x 2 inches. Wrap it tightly in plastic wrap and place in the refrigerator overnight.
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Slice dough log into 1/4 inch thick pieces. Bake cookies for 13 minutes or until golden brown around the edges. Sprinkle with cane sugar immediately after they come out of the oven. Let cool completely on the cookie sheets.
Once the cookies have cooled, in a double boiler add about 80% of the milk chocolate. Melt until it reaches 115°F on a chocolate thermometer, then remove from heat and add in the remaining chocolate and stir to combine. Let chocolate reach 89°F. Dip half the cookies into the milk chocolate and place back on parchment paper. Allow to set and cool completely, you can stick in the fridge for about 1 hour. Store in a cool dry place or in the fridge for up to 7 days.
High Altitude – Bake at 350°F for 12 minutes or until golden brown around the edges.