Photo: Iain Bagwell; Styling: Dan Becker
Total Time
30 Mins
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.

Ratings & Reviews

Taylorborowy's Review

March 09, 2013
Really good! Must have with tea! And it's hard to have just one!

Kriket's Review

August 11, 2010
These were very easy to make and delicious. I used lemon zest instead of orange.

portland's Review

January 19, 2010
these cookies were part of my christmas cookie platter. they are excellent: flavor, ease, appearance. i am saving these to my recipes and will definitely make these again