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Blueberry Shortbread Bites

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.

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

Nutrition 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

How to Make It

  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.

  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.

  5. Note: Nutritional analysis is per shortbread.