Ginger Orange Shortbread from the Tupperware® Home Kitchens


	Bess W. Metcalf - Independent Tupperware® Consultant ID#: 00000123792 Miami - Dade County, Florida

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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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