Tangerine mace shortbread cookies. Matthew Mead~AP
Updated: January 6, 2013 9:33AM
MAKES 24 COOKIES
Start to finish: 30 minutes
14 tablespoons (1 stick plus 6 tablespoons) unsalted
butter, room temperature
1/4 teaspoon salt Finely grated zest of 1 tangerine 1 teaspoon mace 2 cups all-purpose flour
Finely grated zest of 1 tangerine
1 teaspoon mace
2 cups all-purpose flour
In a medium bowl, use an electric mixer to beat together the butter, sugar, salt, zest and mace until creamy. Mix in the flour just until a dough comes together.
Scoop out the dough in balls about the size of a walnut. Use the palms of your hands to flatten each ball into a round, then arrange on 2 baking sheets, leaving a 1/2- inch between them.
Bake for 15 to 18 minutes, or until lightly golden brown. Cool completely on the baking sheets.
Store in an airtight container at room temperature for up to a week.