27
11⁄4cups all-purpose
flour
1⁄2cup powdered sugar
1⁄8teaspoon salt
2teaspoons finely
chopped crystallized
ginger, if desired
11⁄2-2 teaspoons grated
orange peel, orange
portion only
1teaspoon grated
lemon peel, yellow
portion only
3⁄4cup cold butter or
margarine, cut into
1-inch pieces
Glaze
1⁄3cup powdered sugar
1⁄4teaspoon grated
orange peel, orange
portion only
2-21⁄2teaspoons fresh
orange juice
In food processor, position multipurpose blade
in work bowl. Add flour, 1⁄2cup 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 baking pan.
Bake with oven rack in up position in lower slots of
oven (Position C on page 8) at 300°F 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
DESSERTS
1⁄2cup butter or
margarine, softened
1⁄2cup granulated sugar
1⁄2cup packed brown
sugar
1egg
1teaspoon vanilla
11⁄2cups all-purpose
flour
1⁄2teaspoon baking
soda
1⁄2teaspoon salt
11⁄2cups semisweet
chocolate chips*
Glaze
3⁄4cup semisweet
chocolate chips
1teaspoon shortening
In mixer bowl, place butter and sugars. With mixer,
beat at medium speed until well blended. Add egg
and vanilla; continue beating at medium speed
until blended and fluffy. Add flour, baking soda,
and salt. Mix at low speed just until moistened.
Stir in chocolate chips.
Press mixture into ungreased 9 x 9 x 2-inch baking
pan. Bake with oven rack in down position in lower
slots of oven (Position D on page 8) at 325°F for
15 to 18 minutes, or until golden brown. Cool
5 minutes.
Meanwhile, in small saucepan over low heat, melt
glaze ingredients until chocolate can be stirred
smooth. Spread over partially cooled bars.
Cool completely.
Yield: 16 servings (1 bar per serving).
*Half of semisweet chocolate chips in dough may
be replaced with 3⁄4cup white baking chips.
Per Serving: About 260 cal, 3 g pro, 36 g carb,
13 g total fat, 6 g sat fat, 30 mg chol, 125 mg sod.
Chocolate Chip Cookie Bars