Tangerine Shortbread
Yield
32 servingsPrep
20 minCook
25 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
butter
unsalted, softened |
|
| 1 | cup |
sugar, superfine
|
|
| 3 | tablespoons |
tangerine juice
frozen, concentrate, thawed |
* |
| 1 | tablespoon |
tangerine peel
(or orange) |
* |
| 4 ½ | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
butter
unsalted, softened |
|
| 237 | ml |
sugar, superfine
|
|
| 45 | ml |
tangerine juice
frozen, concentrate, thawed |
* |
| 15 | ml |
tangerine peel
(or orange) |
* |
| 1.1 | l |
all-purpose flour
|
|
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.
