Recipe by Real Simple April 2006

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Credit: Amy Neunsinger

Recipe Summary test

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

420 calories; calories from fat 49%; fat 23g; saturated fat 15g; cholesterol 60mg; sodium 150mg; carbohydrates 50g; fiber 3g; sugars 24g; protein 4g.
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