Orange Shortbread Fingers
3/4 cup all purpose flour
3 tbsp. cornstarch
1/4 cup + 2 tbsp. sugar
Grated zest of 1 orange
1/4 tsp. salt
7 tbsp. unsalted butter, chopped
Preheat oven to 300 degrees. Grease an 8x8 sq. pan. In a medium bowl, sift flour and cornstarch. Add the
1/4 cup sugar, orange zest and salt. Using your fingertips, work the butter into the dry ingredients until
the mixture resembles fine crumbs. Knead the mixture until it forms a dough, then press it into the prepared pan. Score the dough into 24 narrow rectangles and prick
with the tines of a fork. Sprinkle with the 2 tbsp. sugar.
Bake for 30 min.or until a pale golden color. Remove from oven and let cool in pan until it holds its shape enough to turn out on a rack. When completely cooled, cut the shortbread into fingers along the scored lines. The cookies can be stored in an airtight container 1 week, or frozen.
The tangy flavor of these shortbread fingers make a pleasant change from traditional Christmas shortbread.