Tangerine Meltaways

  • serves 24
Anna Olson
Anna Olson Sugar

These little shortbread bites literally “meltaway” on your tongue. My mother gave me this recipe, a southern treat often served in the afternoon with sweet tea or lemonade to take a break from the heat.

34 Ratings
Directions for: Tangerine Meltaways



¾ cup unsalted butter, room temperature

1 cup icing sugar, sifted

zest of two tangerines

3 Tbsp fresh tangerine juice

1 Tbsp vanilla

1 ¾ cup all purpose flour

2 Tbsp cornstarch

¼ tsp salt


2 Tbsp tangerine juice

6 Tbsp icing sugar

1 Tbsp unsalted butter, melted

To Assemble



1. Cream together butter and icing sugar until smooth. Stir in tangerine zest, juice and vanilla.

2. In a separate bowl, sift together flour, cornstarch and salt. Stir into butter mixture and shape into logs, wrap and chill for 1 hour.

3. Preheat oven to 325 F.

4. Slice 1/4-inch slices and place on a parchment-lined baking sheet. Bake for 12-15 minutes and allow to cool.


1. Whisk together juice, icing sugar and melted butter.

To Assemble

1. Pour glaze over cookies to cover and allow to set, about 1 hour. Enjoy!

See more: Quick and Easy, Citrus, Dessert, Bake, Snack, Party Favourites


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