Sunday, May 31, 2009

blueberry shortbread bites

Oh weekend, why do you do this to me? You start off Friday with so much excitement, then before I know it you're over.

We had another beautiful spring weekend. Just the right amount of plans and very relaxing. Got to see a bunch of Brad's family, in from all over the place, for his cousin's graduation party yesterday. It was so good to catch up with them, many of whom we hadn't seen since our wedding almost 3 years ago. We sat and relaxed eating good graduation party grub (Brad's grandma's infamous shredded chicken sandwiches - a tradition carried on by his Aunt Jean) and many other favorites. It was a wonderful day.

Today we ran errands and caught up on some stuff around the house. Brad put together his new grill (!) while I repotted some plants and baked some stuff for the week. I feel like I've been slacking on the sweets lately, so I made these shortbread bites which turned out super tasty. The orange zest is unexpected but gives an otherwise plain shortbread just the zing it needs. I think these would be fantastic with dried cranberries too.

Blueberry Shortbread Bites
1 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

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 tbsp. 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.
*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.

original recipe from


Mary and Justin said...


sangeeta said...

these look yummy n i wanna make them right now.

Stacey said...

Those look delicious!