Orange Shortbread

3/4 c Margarine; room temp

1/2 c Plus 1 tblsp granulated suga

-r 2 tb Orange peel; finely grated

1 c All-purpose flour

1/2 c Cornstarch

Recipe by: -MARY WILSON * BWVB02B Grease and flour a 9-inch square baking pan. Beat butter and the 1/2 cup sugar with electric mixer until creamy. Beat in orange peel. Stir in flour and cornstarch until blended. Spread mixure in prepared pan. Chill 30 mins. Heat oven to 350 degree F. With a sharp knife, score dough in 1-1/2x3-inch bar. Sprinkle with remaining tablespoon sugar. Bake 50 minutes or until golden. Cut through score lines. Cool in pan on rack. Makes 18. Per bar: 131 cal, 1 g pro, 15 g car, 8 g fat, 21 mg chol with butter, 0 mg chol with margarine, 78 mg sod. Exchanges: 1/2 starch/bread, 1/4 fruit, 1-1/2 fat

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