Orange-Glazed Raisin Shortbread Bars

Steps

1. Warm two-thirds of the orange juice until steaming, pour it over the raisins in a small bowl and let soak 15 minutes, stirring once, until most of the juice is absorbed; pat the raisins dry.
2. Meanwhile, preheat the oven to 325°F (165°C) and line an 8-inch square pan with parchment, leaving an overhang.
3. Rub the lemon zest into the granulated sugar with your fingers until fragrant.
4. Beat the butter with the lemon granulated sugar until creamy and pale, about 2 minutes.
5. Whisk the flour, cornstarch and salt in a bowl, then mix them into the butter on low just until a crumbly dough forms.
6. Fold in the soaked raisins, then press the dough evenly into the pan and prick all over with a fork.
7. Bake 35 to 40 minutes, until the edges are golden and the center is pale gold.
8. While still warm, cut into 12 bars in the pan, then cool completely in the pan, about 30 minutes.
9. Whisk the powdered sugar with the remaining one-third of the orange juice into a thick glaze, drizzle it over the cooled bars, let set 10 minutes, then lift out and separate the bars.