What a perfect combination! Shortbread base, custardy middle, and a crispy sweet top! I added dried cranberries to level-up Grandma Donna’s recipe.
- 2 cups flour (+ 1/3 cup)
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup Earth Balance
- 1/2 cup granulated sugar (+ 1 1/2 cups)
- 4 eggs
- 1/3 cup orange juice
- 2-3 tsp grated orange peel (to taste)
- 1/3 cup dried cranberries
- Icing sugar
Yield: 1.5 – 2 dozen squares
In a small bowl, whisk together 2 cups flour, baking powder and salt. In large bowl with electric mixer at medium speed, beat Earth balance and 1/2 cup sugar until light and fluffy. At low speed, gradually stir in flour mixture until well blended. Chill for 2 hours.
Preheat oven to 350o
Press dough into 13 x 9” pan. Bake for 25 minutes. While the bottom bakes, beat eggs, remaining flour and sugar, orange juice and zest until light and fluffy, approx. 2-5 minutes (many bubbles should remain when you stop the mixer). Pour over the shortbread layer and bake an additional 30-35 minutes (until topping starts to brown and “crust”).
Cool completely. Sprinkle with icing sugar and carefully cut into squares.