Tangerine Shortbread

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.

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. --