Bella and I couldn't resist making these today, one of the most delicious cookies we have ever made. Try these today, and you won't be disappointed!!!!
YieldMakes 36
Ingredients: 1 and 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
Preparation1. 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.
2. Measure 2 tbsp. mixture into each of 36 mini muffin cups*, pressing down firmly.
3. 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.
*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.
Nutritional InformationCalories:82 (43% from fat)Protein:0.7gFat:3.9g (sat 2.4)Carbohydrate:11gFiber:0.3gSodium:56mgCholesterol:10mg
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