Shortbread with Oranges and Honey

Ingredients

• 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

Preparation

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.