Orange Walnut Shortbread

Class of 1947

Line bottom of 8-inch round cake pan with round of foil or waxed paper. Grease top of foil and sides of pan. Combine 1-3/4 cups sifted cake flour, 1/2 cup sugar, 1/8 tsp salt and 2 tsp grated orange peel in mixing bowl. Cut in 1/2 cup firm butter until very fine. Stir in 3/4 cup finely chopped walnuts and 1 Tbsp orange juice. Turn into prepared pan and press out into a smooth layer. Press edges with fingertips or back of spoon to give fluted edge. Bake at 350 degrees about 30 minutes until golden brown. Let stand in pan until cool, then turn out and remove foil. Spread with Orange Glaze and mark into 12 pie-shaped wedges. Decorate each wedge with a walnut half.

Orange Glaze: Blend 1 cup sifted powdered sugar with 2 Tbsp orange juice and 1/2 tsp grated orange peel until smooth.