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Shortbread with Oranges and Honey

Photo: Amy Neunsinger
Yield Makes 8 servings


  • 2 sticks unsalted butter, cold and cut into small pieces
  • 1/2 cup confectioners' sugar
  • 1 tablespoon grated orange zest
  • 1 teaspoon vanilla extract
  • 2 cups flour, plus more for the work surface
  • 1/2 teaspoon kosher salt
  • 4 oranges or 8 clementines, peeled and sliced into circles
  • 2 pints vanilla ice cream
  • 1/3 cup honey, warmed

Nutrition Information

  • calories 420
  • caloriesfromfat 49 %
  • fat 23 g
  • satfat 15 g
  • cholesterol 60 mg
  • sodium 150 mg
  • carbohydrate 50 g
  • fiber 3 g
  • sugars 24 g
  • protein 4 g

How to Make It

  1. In a food processor, or in a large bowl using your fingers, mix the butter, sugar, zest, vanilla, flour, and salt until crumbly. Knead the dough in the bowl until it comes together. Place the dough on a large sheet of lightly floured parchment paper and roll it to a thickness of 1/4 inch. Trim the edges to form a large circle. Cover and refrigerate for 30 minutes.

    Heat oven to 300° F.

    Cut the dough into 16 wedges. Transfer the parchment paper and dough to a baking sheet. Bake until golden, about 45 minutes; let cool.

    Divide the shortbread, oranges, and ice cream among bowls. Drizzle the oranges with the honey.

    In Advance: Refrigerate the dough overnight and bake it early in the day. Or use store-bought shortbread in place of the freshly baked to save time.

    To Freeze: Place the unbaked, unsliced circle of dough in a large resealable bag. Store for up to 3 months.

    To Reheat: Thaw the dough overnight in the refrigerator. Slice and bake according to the recipe.