Rating: 2.5 stars
410 Ratings
  • 5 star values: 64
  • 4 star values: 57
  • 3 star values: 33
  • 2 star values: 58
  • 1 star values: 198
Kate Merker

Gallery

Credit: Jose Picayo

Recipe Summary

hands-on:
10 mins
total:
40 mins
Yield:
Makes 12 Wedges
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. Butter a 9-inch fluted removable-bottom tart pan or round cake pan.

    Advertisement
  • 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.

  • Press the mixture evenly into the prepared pan. Bake until lightly golden, 25 to 30 minutes.

  • Using a serrated knife, cut the warm shortbread into 12 wedges. Let the wedges cool completely before removing them from the pan.

Nutrition Facts

133 calories; fat 9g; saturated fat 5g; cholesterol 22mg; sodium 21mg; protein 1g; carbohydrates 13g; sugars 5g; iron 1mg; calcium 12mg.
Advertisement