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Ginger Orange Shortbread


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 and Measuring Spoons.   In a Thatsa Bowl Jr., using an E-Series Whisk, lightly whisk sugar, orange peel, ginger and salt.

  • Add butter to bowl.  With electric beater at high speed, cream butter and sugar mixture until well blended.  At low speed, add flour and mix until a dough is formed.   

  • Spray a terracotta shortbread mold or a cookie sheet with nonstick cooking spray.   Press dough into mold and prick with a fork in several places, or with hands, press and 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 minutes until very lightly browned.  Let stand on wire rack to cool for 10 minutes.  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.

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