Blueberry Shortbread Bites

1. 1

   Preheat oven to 350u00b0. 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.

2. 2

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

3. 3

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

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.

5. 5

   Note: Nutritional analysis is per shortbread.

* Per serving · 4 servings · Values may vary.

No additional tips available.