Spicy Christmas Shortbread

Spicy Christmas Shortbread

2 sticks (1 cup) butter or margarine, at room temperature
1 cup brown sugar
1-1/2 Tbs. freshly grated orange peel
2 Tbs. ground ginger
1 Tbs. ground cinnamon
3/4 tsp. ground cloves
1 tsp. baking soda
2 cups flour
For decoration: candied orange peel cut in diamonds, and granulated sugar

1. Heat oven to 325. Have two 8-or 9-inch round cake pans ready.

2. In a large bowl, beat butter, brown sugar, orange peel spiced and baking soda with electric mixer until fluffy. With mixer on low speed, gradually add flour, beating just until blended.

3. Divide dough in half and press evenly over bottom of ungreased pans. Press 16 diamonds of candied peel, evenly spaced into dough in each pan. Sprinkle dough with sugar.

4. Bake 25 to 30 minutes until top looks dry and slightly crackled and edges are higher than centers.

5. Cool in pans on wire rack 5 minutes. Cut each in 16 wedges. Cool completely in pan. Store airtight up to 2 weeks or freeze. Makes 32.

-Woman's Day, 12/21/1993