¾ cup butter or margarine, softened
½ cup sugar
2 teaspoons grated orange rind
1 cup self-rising flour
½ cup cornstarch
1 tablespoon sugar

Spray a 9x9-inch baking pan with non-stick vegetable spray.

In a large mixing bowl, cream butter and sugar until light and fluffy.  Beat in orange rind.  Stir in flour and cornstarch until blended.  Spread in prepared baking pan.  Refrigerate for 30 minutes.

Preheat oven to 350°F.

With a sharp knife, score dough into 1½x3-inch bars.  Sprinkle with sugar.

Bake for 50 minutes or until golden brown.  Cut through the scored lines.  Cool on a wire rack.

½ cup butter or margarine, softened
¼ cup shortening
½ cup confectioners’ sugar
1½ cups all-purpose flour
2 eggs
¾ cup firmly packed brown sugar
2 tablespoons self-rising flour
1 teaspoon vanilla extract
1 cup chopped pecans
Orange Icing (below)

Preheat oven to 350°F.  Spray a 13x9-inch baking pan with non-stick vegetable spray.

In a large mixing bowl, cream butter, shortening, and confectioners’ sugar until light and fluffy.  Stir in flour.  Press evenly on the bottom of prepared baking pan.

Bake for 15 minutes or until lightly browned.

In a large mixing bowl, beat eggs and brown sugar until thick and lemon-colored.  Stir in flour, vanilla, and pecans until blended.  Spread evenly over the baked layer.

Bake 15 to 20 minutes or until golden brown.  Cool in pan on a wire rack for 10 minutes.

ORANGE ICING

1 cup confectioners’ sugar
2 tablespoons orange juice

In a small bowl, combine confectioners’ sugar and orange juice; stir until smooth.

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