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 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.
- Note: Nutritional analysis is per shortbread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3545.26 Kcal (14843 kJ) | ||
| Calories from fat | 1699.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 188.8g | 290% | |
|---|---|---|---|
| Cholesterol | 366.04mg | 122% | |
| Sodium | 6368.18mg | 265% | |
| Potassium | 572.43mg | 12% | |
| Total Carbs | 431.31g | 144% | |
| Sugars | 131.1g | 524% | |
| Dietary Fiber | 27.41g | 110% | |
| Protein | 34.97g | 70% | |
| Vitamin C | 11.3mg | 19% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 17.4mg | 97% | |
| Calcium | 744.5mg | 74% | |
| Amount Per 100 g | |||
| Calories | 441.19 Kcal (1847 kJ) | ||
| Calories from fat | 211.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.49g | 290% | |
|---|---|---|---|
| Cholesterol | 45.55mg | 122% | |
| Sodium | 792.48mg | 265% | |
| Potassium | 71.24mg | 12% | |
| Total Carbs | 53.67g | 144% | |
| Sugars | 16.32g | 524% | |
| Dietary Fiber | 3.41g | 110% | |
| Protein | 4.35g | 70% | |
| Vitamin C | 1.4mg | 19% | |
| Vitamin A | 0.2mg | 57% | |
| Iron | 2.2mg | 97% | |
| Calcium | 92.7mg | 74% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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