Ginger Orange Shortbread
A Tupperware recipe, at the Sneaky Kitchen
1/2 cup confectioners sugar
1-1/2 teaspoon grated orange peel
1/2 teaspoon ground ginger
pinch salt
1/2 cup butter or margarine, softened
1 cup all-purpose flour
extra confections sugar for topping

Preheat oven to 325F. Use Tupperware® Measuring Cups & Measuring Spoons. In a Thatsa Bowl Jr., using an E-Series Whisk, lightly whisk sugar, orange peel, ginger & salt. Add butter to bowl. With electric beater at high speed, cream butter & sugar mixture until well blended.  At low speed, add flour & mix until a dough is formed.   

Spray a terracotta shortbread mold or cookie sheet with nonstick cooking spray. Press dough into mold & prick with a fork in several places; or with hands, press & form dough into a 9-inch circle on cookie sheet, then with tines of fork, prick dough all around to form a decorative pattern.

Bake 30-35 min. until very lightly browned. Let stand on wire rack to cool for 10 min. If using mold, run a knife around mold to loosen, then invert onto a serving plate.  If using cookie sheet, slide shortbread onto a serving plate. Lightly sift confectioners sugar over shortbread, then cut into 8 wedges.