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Shortbread With Oranges and Honey

Shortbread With Oranges and Honey
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Serves 8| Hands-On Time: | Total Time:



  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.
  2. 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.
  3. 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.
  4. Divide the shortbread, oranges, and ice cream among bowls. Drizzle the oranges with the honey.
April, 2006

Nutritional Information

  • Per Serving
  • Calories 420Calories From Fat 49%
  • Fat 23g
  • Sat Fat 15g
  • Cholesterol 60mg
  • Sodium 150mg
  • Carbohydrate 50g
  • Fiber 3g
  • Sugar 24g
  • Protein 4g
What does this mean? See Nutrition 101 .

Quick Tip

Dough and a rolling pin
Do-ahead: 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.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.