We always look forward to seeing little bags of clementines come fall and winter. That is an early sign that the holiday season is upon us. For some, we remember having them tucked into our stockings with nuts and other fruits… back in simpler times. If you like something not quite as sweet as most, you’ll enjoy this shortbread. Store in an airtight container in the refrigerator for up to a week. Makes about 20 bites!
Combine mix, flour, sugar and zest. Cut in oil and add 1 tablespoon of juice at the time until well incorporated. Spread down firmly in the bottom of a 9-inch square baking dish. Refrigerate for 30 minutes before baking.
Bake for about 16 minutes and cool.
Topping:
Beat all ingredients (except powdered sugar) together until combined. Pour over cooked crust.
Bake until set and lightly browned, about 20 minutes.
Cool. Then dust with powdered sugar and serve.
Notes
Do you know the difference in mandarins, tangerines and clementines?
Clementines and tangerines are both mandarin oranges. Tangerines are pumpkin-like in shape and will sit flat. Clementines (sometimes seen as “Sweeties) are rounder, smaller, sweeter and seedless, making them a perfect treat for children. They are also super sweet, whereas, tangerines are less sweet and big tangy.