1/2 cup confectioners sugar
1-1/2 teaspoon grated orange peel
1/2 teaspoon ground ginger
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.