Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 2

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

Heather Fortney, Lake Elsinore, CA
This Story Originally Appeared On sunset.com

Gallery

Iain Bagwell; Styling: Dan Becker

Recipe Summary

total:
30 mins
Yield:
Makes 36
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Note: Nutritional analysis is per shortbread.

Nutrition Facts

82 calories; calories from fat 43%; protein 0.7g; fat 3.9g; saturated fat 2.4g; carbohydrates 11g; fiber 0.3g; sodium 56mg; cholesterol 10mg.
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