2019-07-01_Taste_of_the_South_Special_Issues

TASTE OF THE SOUTH 92

SPICED ORA NGE COOKIE BA RS

MAKES 1 (13X9-INCH) PAN

Look for an orange marmalade that has a mild,

sweet f lavor—one that tastes too strongly of orange rind

can overpower the gently spiced cookie bar base.

¾ cup unsalted butter, softened

1 cup firmly packed light

brown sugar

2⁄3 cup granulated sugar

1 large egg, room temperature

1 egg yolk, room temperature

1. Preheat oven to 350°. Spray a 13x9-inch baking
   pan with cooking spray. Line pan with parchment
   paper, letting excess extend over sides of pan.


2. In a large bowl, beat butter and sugars with a
   mixer at medium speed until fluffy, 3 to 4 minutes,
   stopping to scrape sides of bowl. Reduce mixer
   speed to medium-low. Add egg and egg yolk,
   one at a time, beating well after each addition.
   Beat in orange zest and juice and vanilla just
   until combined.
   3. In a medium bowl, whisk together flour,
   cornstarch, apple pie spice, salt, and baking
   soda. With mixer on low speed, gradually add
   flour mixture to butter mixture, beating just until
   combined. Spread batter into prepared pan.
   4. Bake until a wooden pick inserted in center comes
   out clean, 15 to 18 minutes. Let cool completely on a
   wire rack. Using excess parchment as handles, remove
   from pan. Spread with orange marmalade. Store,
   refrigerated, in an airtight container for up to 2 days.

* We used Bonne Maman.

1 teaspoon orange zest

2 tablespoons fresh

orange juice

1 tablespoon vanilla extract

21⁄3 cups all-purpose flour

2 teaspoons cornstarch

1 teaspoon apple

pie spice

¾ teaspoon kosher salt

¾ teaspoon baking soda

1⁄3 cup sweet orange

marmalade*