ENGLISH
17
1
1⁄4 cups (295 ml)
all-purpose flour
1⁄2 cup (120 ml)
powdered sugar
1⁄8 teaspoon (.5 ml) salt
2 teaspoons (10 ml)
finely chopped
crystallized ginger,
if desired
11⁄2-2 teaspoons (7-10 ml)
grated orange peel,
orange portion only
1 teaspoon (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
2-21⁄2 teaspoons (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.
Citrus Shortbread Squares