Blueberry Shortbread Bites
Photo: Iain Bagwell; Styling: Dan Becker
Yields Makes 36 Total Time 30 mins
AuthorHeather Fortney, Lake Elsinore, CA,
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
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
2

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

Step 3
3

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

Step 4
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
5

Note: Nutritional analysis is per shortbread.

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

Directions

Step 1
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
2

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

Step 3
3

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

Step 4
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
5

Note: Nutritional analysis is per shortbread.

Blueberry Shortbread Bites