---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Tangerine Shortbread
 Categories: Cookies
      Yield: 32 servings
 
      2 c  Unsalted butter; softened
      1 c  Sugar (superfine)
      3 tb Frozen tangerine juice
           Concentrate; thawed
      1 tb Fresh tangerine or orange
           -peel
           Orange part only
  4 1/2 c  All-purpose flour; sifted
 
       Cream butter and sugar until light and fluffy. Stir in tangerine juice
  and peel.  Add flour; mix well. Divide dough in half. Press each portion
  evenly into greased and flour 8-inch round cake pan. Decorate edges by
  crimping or pressing with tines of fork. Prick with fork to score top into
  pie-shaped wedges.
      Bake on center rack in preheated 325-degree oven 20 to 25 minutes,
  until shortbread is golden and edges are light brown. Remove from oven and
  cut into wedgesalong fork scored lines. Cool completely in pan. Makes 32
  cookies.
 
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