Blueberry Shortbread Bites
.
Yield
18 servingsPrep
6 minCook
15 minReady
25 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| ⅔ | cup |
sugar
|
|
| ¼ | cup |
cornstarch
|
|
| 1 | tablespoon |
orange zest
finely shredded |
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
butter
cold, cubed |
|
| ⅔ | cup |
blueberries
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 158 | ml |
sugar
|
|
| 59 | ml |
cornstarch
|
|
| 15 | ml |
orange zest
finely shredded |
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
butter
cold, cubed |
|
| 158 | ml |
blueberries
dried |
|
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.
