Tangerine Shortbread

60 minutes Prep: 20 minutes Cook: 25 minutes

189 calories per serving view nutrition facts

32 servings suggest servings

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Ingredients

2	cups	butter	unsalted, softened
1	cup	sugar, superfine
3	tablespoons	tangerine juice	frozen, concentrate, thawed
1	tablespoon	tangerine peel	(or orange)
4 1/2	cups	flour, all-purpose

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.

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Nutrition Facts

Serving Size 38g

Amount per Serving

Calories 189 56% of calories from fat

	% Daily Value*
Total Fat 12.0g	18%
Saturated Fat 7.0g	37%
Trans Fat 0.0g
Cholesterol 31mg	10%
Sodium 82mg	3%
Total Carbohydrate 20.0g	7%
Dietary Fiber 0.0g	2%
Sugars 6.0g
Protein 2.0g	4%

Vitamin A	7%		Vitamin C	0%
Calcium	1%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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