Title: Tangerine Shortbread
Categories: Cookies
Yield: 32 servings
2 c Unsalted butter; softened
1 c Sugar (superfine)
3 tb Frozen tangerine juice
Concentrate; thawed
1 tb Fresh tangerine or orange
-peel
Orange part only
4 1/2 c All-purpose flour; sifted
Cream butter and sugar until light and fluffy. Stir in tangerine juice
and peel. Add flour; mix well. Divide dough in half. Press each portion
evenly into greased and flour 8-inch round cake pan. Decorate edges by
crimping or pressing with tines of fork. Prick with fork to score top into
pie-shaped wedges.
Bake on center rack in preheated 325-degree oven 20 to 25 minutes,
until shortbread is golden and edges are light brown. Remove from oven and
cut into wedgesalong fork scored lines. Cool completely in pan. Makes 32
cookies.
