Blueberry Shortbread Bites

Blueberry Shortbread Bites Recipe
Photo: Iain Bagwell; Styling: Dan Becker
These delicately textured shortbreads have a subtle orange flavor. They're wonderful served with a cup of tea or packed in a lunch.

Yield:

Makes 36
Total time: 30 Minutes

Recipe from

Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 82
Caloriesfromfat 43 %
Protein 0.7 g
Fat 3.9 g
Satfat 2.4 g
Carbohydrate 11 g
Fiber 0.3 g
Sodium 56 mg
Cholesterol 10 mg

Ingredients

1 1/2 cups flour
2/3 cup sugar
1/4 cup cornstarch
1 tablespoon finely shredded orange zest
1/4 teaspoon salt
3/4 cup cold butter, cubed
2/3 cup dried blueberries

Preparation

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.

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

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

*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.

Note: Nutritional analysis is per shortbread.

Note:

Heather Fortney, Lake Elsinore, CA,

Sunset

February 2009
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