Orange Shortbread
Brown Bag Cookie Shortbread Pan/Mold Recipe
by Hill Design, Inc.
Reprinted with permission to recipelink.com

1/2 cup butter at mom temperature
1/2 cup powdered sugar (unsifted)
2 teaspoons grated orange peel
1/4 teaspoon ginger
1/8 teaspoon cinnamon
1 cup flour (unsifted)

Cream the butter until it is nice and light. Cream in the powdered sugar, the grated orange peel and the spices. Now work in the flour. Knead the dough on an unfloured board until smooth. Spray the shortbread pan very lightly with a non-stick vegetable oil spray. Firmly press the dough into the shortbread pan. Prick the entire surface with a fork, and bake the shortbread right in the pan at 325F for about 30-35 minutes, or until lightly browned. Let the shortbread cool in its pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board. If the shortbread does not come fight out, tap one edge of the pan. Cut the shortbread into serving pieces while it is still warm.

Let the pan cool before washing it in the sink or dishwasher.