Shortbread With Oranges and Honey

Amy Neunsinger

Serves 8 Hands-On Time: 15m Total Time: 1hr 30m

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

Directions

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.

April 2006

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Quick Tip

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.