KitchenAid KCO1005 Citrus Shortbread Squares, Glaze, Food processor, position multipurpose blade

Citrus Shortbread Squares

11⁄4 cups (295 ml) all-purpose flour

1⁄2 cup (120 ml) powdered sugar

1⁄8 teaspoon (.5 ml) salt

2teaspoons (10 ml) finely chopped crystallized ginger, if desired

11⁄2 -2 teaspoons (7-10 ml) grated orange peel, orange portion only

1teaspoon (5 ml) grated lemon peel, yellow portion only

3⁄4 cup (175 ml) cold butter or margarine, cut into 1-inch

(2.5 cm) pieces

Glaze

1⁄3 cup (80 ml) powdered sugar

1⁄4 teaspoon (1 ml) grated orange peel, orange portion only

2 -21⁄2teaspoons (10-12 ml) fresh orange juice

In food processor, position multipurpose blade

in work bowl. Add flour, 1⁄2 cup (120 ml) powdered sugar, salt, ginger, if desired, and orange and lemon peels. Process 10 seconds, or until mixed. Add butter. Process 25 to 30 seconds, or until soft dough forms.

With lightly floured hands, press dough onto bottom of ungreased 8 x 8 x 2-inch (20.3 x 20.3 x 5 cm) baking pan. Bake with oven rack in up position in lower slots of oven (Position C on page 7) at 300°F (149°C) for 15 to 20 minutes, or until set and lightly browned. Cool 10 minutes.

Meanwhile, in glass measuring cup, blend glaze ingredients, adding orange juice just to drizzling consistency. Drizzle over partially cooled bars.

Cool completely.

Yield: 16 servings (1 square per person).

Per Serving: About 130 cal, 1 g pro, 13 g carb,

9 g total fat, 5 g sat fat, 25 mg chol, 20 mg sod.

ENGLISH

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