Orange Bars

It's hard to decide which is better... the lemon squares below, or these divine orange ones, adapted from the winter 2008 issue of Taste of the South. These might be just a touch more flavorful, with the addition of orange extract. I've taken the liberty of omitting the 1/2 cup ground almonds in the shortbread crust. Feel free to include them if you prefer the texture they lend.

Orange Bars

2 1/4 cups all-purpose flour, divided
1/2 powdered sugar
1 cup butter, cut into small cubes
4 eggs
1 3/4 cups granulated sugar
1/3 cup fresh orange juice
1/2 teaspoon orange extract
1/2 teaspoon baking powder
2 teaspoons orange zest

Preheat oven to 350 degrees.

Combine 2 cups flour and 1/2 cup powdered sugar in a large mixing bowl. Using a pastry blender or your hands, add in butter until mixture is crumbly. Press evenly into the bottom of a buttered 9 by 13 baking pan. Bake the crust for 20 minutes, or until lightly browned.

While the crust bakes, whisk together the sugar, eggs, orange juice, orange zest and extract. Whisk in the baking powder and remaining 1/4 cup flour until smooth. Pour over crust and bake for an additional 20 minutes. Cut into small squares, garnishing with a sprinkling of powdered sugar, if desired.