I was concerned that I would have a problem getting the shortbread out of the pan so I sprayed it with PAM and rubbed it into the groves and then wiped out the extra with a napkin. Maybe this was an unnecessary precaution but I didn’t want to fight a stuck-to-the pan cookie.
After inverting onto a cutting board, the cookies came easily from the pan.
1/2 cup butter at room temperature
1/2 cup powdered sugar (unsifted)
2 tsp. grated orange peel
1/4 tsp. ginger
1/8 tsp. cinnamon
1 cup flour (unsifted)
Cream the butter until it is nice and light. Cream in the powdered sugar, the grated orange peel and the spices. Now work in the flour. Knead the dough on an unfloured board until smooth.
Spray the shortbread pan very lightly with a non-stick vegetable oil spray. Firmly press the dough into the shortbread pan. Prick the entire surface with a fork, and bake the shortbread right in the pan at 325 degrees for about 30-35 minutes, or until lightly browned.
Let the shortbread cool in its pan for about 10 minutes before you loosen the edges with a knife and flip the pan over into a wooden cutting board. If the shortbread does not come right out, tap one edge of the pan. Cut the shortbread into serving pieces while it is still warm.