Orange-Poppy Seed Shortbread Wedges

Orange-Poppy Seed Shortbread Wedges
 Jose Picayo
Makes 12 Wedges
preparation
10
minutes
cooking
40
minutes

Ingredients

1/2
cup
(1 stick) cold unsalted butter, cut into pieces, plus more for the pan
1
cup
all-purpose flour, spooned and leveled
1/2
cup
confectioners’ sugar
1/8
teaspoon
kosher salt
2
teaspoons
grated orange zest
2
teaspoons
poppy seeds

Directions

  1. Heat oven to 350° F. Butter a 9-inch fluted removable-bottom tart pan or round cake pan.
  2. In a food processor fitted with the metal blade, process the flour, sugar, butter, and salt until moist clumps form. Add the orange zest and poppy seeds and pulse once or twice just to combine.
  3. Press the mixture evenly into the prepared pan. Bake until lightly golden, 25 to 30 minutes.
  4. Using a serrated knife, cut the warm shortbread into 12 wedges. Let the wedges cool completely before removing them from the pan.
Kate Merker
April 2010

Nutritional Information

  • Per Serving
  • Calories 133
  • Fat 9 g
  • Sat Fat 5 g
  • Cholesterol 22 mg
  • Sodium 21 mg
  • Protein 1 g
  • Carbohydrate 13 g
  • Sugar 5 g
  • Fiber 0 g
  • Iron 1 mg
  • Calcium 12 mg
What does this mean? See Nutrition 101.