Cookies and Scream (A Cookie Cutter Shop Mystery) (29 page)

Recipes

Tangerine Cardamom Shortbread

1 cup unsalted butter, soft

½ cup sugar

1 tablespoon freshly grated tangerine zest, chopped (Use organic tangerines and scrub well.)

½ teaspoon tangerine flavoring (or orange flavoring)

½ teaspoon vanilla

2½ cups flour

½ teaspoon cardamom (or up to 1 teaspoon, if you like a stronger flavor)

Heat oven to 350°F.

In a large mixing bowl, combine softened butter, sugar, tangerine zest, tangerine flavoring, and vanilla. Beat at medium speed until creamy. Add flour and cardamom. Beat mixture until coarse crumbs form.

If you are using ceramic shortbread pans, follow directions or divide the dough evenly and press into two 9-inch, ungreased round baking pans. Bake for 20 to 25 minutes or until edges are a light golden brown. Cool for 10 minutes, then cut into 16 wedges per pan. Cool in pans for 1 hour.