These delicately textured shortbreads have a subtle orange flavor. They're wonderful served with a cup of tea or packed in a lunch.
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
How to Make It
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.
Measure 2 tbsp. mixture into each of 36 mini muffin cups*, pressing down firmly.
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.