Blueberry shortbread bites

Recipe

Blueberry shortbread bites

Preheat oven to 350°. In a food processor, whirl 11/2 cups flour, 2/3 cup sugar, 1/4 cup cornstarch, 1 tbsp. finely shredded orange zest, and 1/4 tsp. salt. Add 3/4 cup cold, cubed butter; pulse into fine crumbs. Stir in 2/3 cup dried blueberries. Press 2 tbsp. mixture into each of 36 cups in mini muffin pans (or 1/4 cup each into 18 regular muffin cups). Bake until golden, 15 to 20 minutes. Let cool at least a few minutes.

Makes 36.

PER SHORTBREAD 82 cal., 43% (35 cal.) from fat; 0.7 g protein; 3.9 g fat (2.4 g sat.); 11 g carbo (0.3 g fiber); 56 mg sodium; 10 mg chol.

Serve with Chimney Rock "Elevage Blanc" 2007 (Napa Valley)

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