Clementine Cornbread Shortbread

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Servings: Makes about 20 pieces

Little bags of clementines appear in stores come fall and winter — an early sign that the holiday season is upon us. Some 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.

Ingredients

Crust

1 box Jiffy corn muffin mix

¾ cup all-purpose flour

2 tablespoons sugar

Zest of 1 clementine

½ cup solid coconut oil

¼ cup clementine juice (about 3)

Topping

2 large eggs

¼ cup clementine juice (about 3)

⅔ cup sugar

2 tablespoons all-purpose flour

¼ teaspoon baking powder

Powdered sugar

Directions

Preheat oven to 350 degrees.
For the crust, 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.
For the 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.