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Categories:Viewed: 54 - Published at: 8 years ago
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
Method
- 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.
- Note: Nutritional analysis is per shortbread.
