3/4 cup unsalted butter (at room temperature)
1 cup icing sugar
Grated rind of 2 tangerines
3 tbsp tangerine juice
1 tbsp vanilla
1 3/4 all-purpose flour
2 tbsp cornstarch
1/4 tsp salt
Cream until smooth: butter and icing sugar.
Stir in together: the remaining ingredients.
Stir flour mixture into butter mixture.
Shape into two logs, wrap in plastic wrap and refrigerate for 1 hour.
Cut into 1/4 inch slices.
Bake on parchment paper-lined baking sheets.
Bake at 325 degrees F for 12-15 minutes until done but not browned.
Let cook on pan on rack.