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Blueberry Shortbread Bites

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Recipe

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Yield

18 servings

Prep

6 min

Cook

15 min

Ready

25 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ½ cups all-purpose flour
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cup sugar
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¼ cup cornstarch
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1 tablespoon orange zest
finely shredded
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¼ teaspoon salt
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¾ cup butter
cold, cubed
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cup blueberries
dried
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Ingredients

Amount Measure Ingredient Features
355 ml all-purpose flour
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158 ml sugar
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59 ml cornstarch
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15 ml orange zest
finely shredded
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1.3 ml salt
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177 ml butter
cold, cubed
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158 ml blueberries
dried
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Directions

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 tablespoon 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 35g (1.2 oz)
Amount per Serving
Calories 14449% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 88mg 4%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 2%
Sugars g
Protein 2g
Vitamin A 5% Vitamin C 2%
Calcium 0% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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