---------- 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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