Crispy, buttery, barely sweet orange shortbread is well paired with cool ice cream and a warm drizzle of honey. Ingredients 2 sticks Butter cold and cut into small pieces 1/2 cup confectioners' sugar (or use regular sugar ground fine in the food processor) 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

Instructions
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. (Dough can be refrigerated for up to 24 hours at this point.)
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. While dough is still warm, re-cut into wedges along earlier lines. (If you wait until it is cool, the pieces are more likely to break).
Divide the shortbread, oranges, and ice cream among bowls. Drizzle the oranges with the honey.

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Yields: 8 Servings