This shortbread recipe makes cookies that are not too sweet - they come out as tangy as the tangerines you use. This is a modified version of a recipe from the TV show Sugar. For more great recipes, see the foodtv.ca web site!
Ingredients (makes 3 dozen)
- 3/4 cup unsalted butter at room temperature
- 1 cup icing sugar
- zest of 2 tangerines
- 3 tablespoons tangerine juice
- 1 tablespoon vanilla
- 1 3/4 cups flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
Instructions for Tangerine Shortbread
Mix this recipe well ahead of when you expect to bake it. The dough needs to stay refrigerated for at least 2 hours after mixing and before baking. It makes a great frozen dough that can be used to make quick home-made cookies for a couple of months after the initial mixing.
Sift icing sugar. Cream butter and icing sugar together in large bowl. Stir in tangerine zest, tangerine juice and vanilla.
Sift together flour, cornstarch and salt.
Add dry ingredients to butter mixture and blend until a dough forms.
Divide dough into 3 portions (each portion will make about a dozen cookies). Shape each portion into a log and wrap in plastic wrap. Freeze 2 of these logs and put the 3rd log into the fridge for at least 2 hours.
Preheat oven to 325 degrees F.
Unwrap dough log - if frozen, let thaw slightly before baking. Slice into thin cookies. Place on parchment lined cookie sheet.
Bake at 325 degrees F for 13 or 14 minutes until edges just begin to turn golden brown. Transfer cookies to rack to cool.