Clare donnelly's orange-raisin shortbread - country livin

16 cookies

Ingredients

Quantity Ingredient
2 cups Dark seedless raisins
⅓ cup Thawed, frozen orange-juice concentrate
1 teaspoon Grated orange rind
1 cup (2 sticks) butter, softened
¾ cup Confectioners' sugar
2 cups Unsifted all-purpose flour
½ teaspoon Salt
1 teaspoon Water

Directions

1. To make filling, in 2-quart saucepan, combine raisins and orange-juice concentrate (reserve 1 t orange-juice concentrate for glaze). Heat mixture to boiling over medium-high heat; reduce heat to low and simmer uncovered 5 minutes. Remove filling from heat and stir in orange rind; cool.

2. Heat oven to 375'F. To make short-bread base, in large bowl, beat butter and ½ C sugar until light and fluffy. Gradually stir in flour and salt until soft dough forms.

3. With fingertips, press half of dough into bottom of ungreased 9-inch-square baking pan. Spread filling over dough in pan. Between sheets of generously floured waxed paper, roll out remaining dough to 9-inch square. Carefully place dough square onto filling in pan, press dough down lightly to seal.

4. Bake Orange-Raisin Shortbread 30 to 35 minutes or until top is lightly browned. Remove from oven and immediately cut Shortbread into sixteen 2¼-inch squares. Cool squares in pan on wire rack.

5. To make glaze, in small bowl, combine remaining ¼ C confectioners' sugar, the water, and reserved 1 teaspoon orange-juice concentrate. Spread glaze over tops of shortbread squares. Store Orange-Raisin Shortbread in an airtight container.

Country Living/Sept/90 Scanned & fixed by DP & GG

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