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Tangerine Shortbread

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Submitted by sweetdreamings

Buttery tangerine shortbread with fresh citrus peel and juice baked into a crisp, golden wedge. Only 5 ingredients for a melt-in-your-mouth cookie that’s easy to make in bulk.

YIELD

32 servings

PREP

20 min

COOK

25 min

READY

60 min

Classic shortbread gets a sunny citrus makeover with tangerine juice and freshly grated peel stirred right into the dough.

The result? Crisp, sandy-textured wedges that shatter when you bite into them, releasing a wave of buttery richness followed by a bright tangerine finish.

With just five pantry-friendly ingredients and no fancy equipment, this is the kind of recipe you can whip up on a lazy afternoon and have 32 cookies ready before dinner.

Press the dough into round cake pans, score into wedges, and bake until the edges turn light golden brown.

Variations

  • Orange or Meyer lemon. Swap the tangerine for any citrus you have on hand. Meyer lemon peel makes a gorgeous, fragrant version.
  • Chocolate dip. After cooling, dunk one end of each wedge in melted dark chocolate and let it set on parchment.
  • Lavender tangerine. Add a teaspoon of dried culinary lavender to the dough for a floral, tea-time twist.

Kitchen Tips

  • Superfine sugar matters. It dissolves faster into the butter, giving you that signature sandy, melt-away shortbread texture. Pulse regular sugar in a food processor if you don’t have it.
  • Don’t overmix the flour. Stir just until combined. Overworking shortbread dough makes it tough instead of tender.
  • Score before baking. Those fork prick lines aren’t just decorative. They let you snap clean wedges after baking without crumbling.

Ingredients

2 473
CUPS ML BUTTER
unsalted, softened
1 237
3 45
TABLESPOONS ML TANGERINE JUICE
frozen, concentrate, thawed *
1 15
TABLESPOON ML TANGERINE PEEL
(or orange) *
4 ½ 1.1

Directions

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 F oven 20 to 25 minutes, until shortbread is golden and edges are light brown.

Remove from oven and cut into wedges along fork scored lines.

Cool completely in pan.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 38g (1.3 oz)
Amount per Serving
Calories 189 56% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 82mg 3%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 2%
Sugars g
Protein 4g
Vitamin A 7% Vitamin C 0%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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