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Tangerine Shortbread

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Submitted by sweetdreamings

YIELD

32 servings

PREP

20 min

COOK

25 min

READY

60 min

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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