Yields
24 servings
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.
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ingredients
Dough
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
Glaze
2
Tbsp tangerine juice
6
Tbsp icing sugar
1
Tbsp unsalted butter, melted
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directions
Step 1
Cream together butter and icing sugar until smooth. Stir in tangerine zest, juice and vanilla.
Step 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.
Step 3
Preheat oven to 325 F.
Step 4
Slice 1/4-inch slices and place on a parchment-lined baking sheet. Bake for
12-15 minutes and allow to cool.
Step 5
Whisk together juice, icing sugar and melted butter.
Step 6
Pour glaze over cookies to cover and allow to set, about 1 hour. Enjoy!