Photo: Iain Bagwell; Styling: Dan Becker
Total Time
30 Mins
Yield
Makes 36

These delicately textured shortbreads have a subtle orange flavor. They're wonderful served with a cup of tea or packed in a lunch.

How to Make It

Step 1

Preheat oven to 350°. In a food processor, pulse together flour, sugar, cornstarch, orange zest, and salt. Add butter, then pulse until fine and crumbly. Remove bowl from food processor and stir in dried blueberries.

Step 2

Measure 2 tbsp. mixture into each of 36 mini muffin cups*, pressing down firmly.

Step 3

Bake until golden brown, about 15 minutes. Let cool at least a few minutes before serving.

Step 4

*If you don't have mini muffin pans, press 1/4 cup mixture into each of 18 regular muffin cups and bake about 20 minutes.

Step 5

Note: Nutritional analysis is per shortbread.

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