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Preheat oven to 350 degrees. Line a 9x13 inch pan with parchment paper or nonstick cooking spray.
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In a bowl, combine butter, orange zest and juice, salt and powdered sugar. Blend on medium high until light and fluffy.
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Add yolks, one at a time, and beat until incorporated.
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Reduce mixer speed to low and gradually add flour. Mix until just combined.
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Pour mixer into pan and press to level.
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Bake sugar cookie bars for 15 minutes.
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Cool completely.
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To make the candied tangerine slices, slice tangerines ¼ inch thick.
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In a large shallow pan, add water and sugar and bring to a simmer.
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Add tangerine slice and cook for ten minutes.
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Remove from pan and place on a drying rack. Cool and dry for at least 20 minutes.
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Once bars are cool make frosting.
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Combine softened butter and cream cheese, milk, and orange blossom water and mix until incorporated.
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Add powdered sugar and beat until thick and smooth.
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Frost bars and top with candied tangerine slices.