Desserts; Citrus Shortbread Squares - KitchenAid KCO1005 Instructions And Recipes Manual

1 1 ⁄ cups all-purpose
4
flour
1 ⁄ cup powdered sugar
2
1 ⁄ teaspoon salt
8
2 teaspoons finely
chopped crystallized
ginger, if desired
1 ⁄ -2 teaspoons grated
1
2
orange peel, orange
portion only
1 teaspoon grated
lemon peel, yellow
portion only
3 ⁄ cup cold butter or
4
margarine, cut into
1-inch pieces
Glaze
1 ⁄ cup powdered sugar
3
1 ⁄ teaspoon grated
4
orange peel, orange
portion only
2 -2 1 ⁄ teaspoons fresh
2
orange juice
Chocolate Chip Cookie Bars
1 ⁄ cup butter or
2
margarine, softened
1 ⁄ cup granulated sugar
2
1 ⁄ cup packed brown
2
sugar
1 egg
1 teaspoon vanilla
1 1 ⁄ cups all-purpose
2
flour
1 ⁄ teaspoon baking
2
soda
⁄ teaspoon salt
1
2
1 1 ⁄ cups semisweet
2
chocolate chips*
Glaze
3 ⁄ cup semisweet
4
chocolate chips
1 teaspoon shortening

Citrus Shortbread Squares

In food processor, position multipurpose blade
in work bowl. Add flour,
salt, ginger, if desired, and orange and lemon
peels. Process 10 seconds, or until mixed. Add
butter. Process 25 to 30 seconds, or until soft
dough forms.
With lightly floured hands, press dough onto
bottom of ungreased 8 x 8 x 2-inch baking pan.
Bake with oven rack in up position in lower slots of
oven (Position C on page 8) at 300°F for 15 to
20 minutes, or until set and lightly browned. Cool
10 minutes.
Meanwhile, in glass measuring cup, blend glaze
ingredients, adding orange juice just to drizzling
consistency. Drizzle over partially cooled bars.
Cool completely.
Yield: 16 servings (1 square per person).
Per Serving: About 130 cal, 1 g pro, 13 g carb,
9 g total fat, 5 g sat fat, 25 mg chol, 20 mg sod.
In mixer bowl, place butter and sugars. With mixer,
beat at medium speed until well blended. Add egg
and vanilla; continue beating at medium speed
until blended and fluffy. Add flour, baking soda,
and salt. Mix at low speed just until moistened.
Stir in chocolate chips.
Press mixture into ungreased 9 x 9 x 2-inch baking
pan. Bake with oven rack in down position in lower
slots of oven (Position D on page 8) at 325°F for
15 to 18 minutes, or until golden brown. Cool
5 minutes.
Meanwhile, in small saucepan over low heat, melt
glaze ingredients until chocolate can be stirred
smooth. Spread over partially cooled bars.
Cool completely.
Yield: 16 servings (1 bar per serving).
*Half of semisweet chocolate chips in dough may
be replaced with
Per Serving: About 260 cal, 3 g pro, 36 g carb,
13 g total fat, 6 g sat fat, 30 mg chol, 125 mg sod.
1 ⁄
2
3 ⁄ cup white baking chips.
4
27
cup powdered sugar,