Tangerine Meltaways

By franny-2

Ingredients

• Dough
• ¾ cup (175 mL) unsalted butter, room temperature
• 1 cup (250 mL) icing sugar, sifted
• Zest of two tangerines
• 3 tbsp (45 mL) fresh tangerine juice
• 1 tbsp (15 mL) vanilla extract
• 1 ¾ cups (425 mL) all-purpose flour
• 2 tbsp (25 mL) cornstarch
• ¼ tsp (1 mL) fine salt
• Glaze
• 2 tbsp (25 mL) fresh tangerine juice
• 6 tbsp (90 mL) icing sugar, sifted
• 1 tbsp (15 mL) unsalted butter, melted

Details

Servings 24

Preparation

Step 1

1. For dough: Cream together butter and icing sugar until smooth. Stir in tangerine zest, juice and vanilla. In a separate bowl, sift together flour, cornstarch and salt. Stir into butter mixture and shape into logs, wrap and chill for 1 hour.

2. Preheat oven to 325ºF (160ºC).

3. Slice logs into ¼-inch (5-mm) slices and place on a parchment-lined baking sheet. Bake for 12 to 15 minutes and allow to cool.

4. For glaze: Whisk together juice, icing sugar and melted butter. Pour glaze over cookies to cover and allow to set, about 1 hour.