Recipe: Honey Shortbread

HONEY SHORTBREAD

1 cup butter, softened
1/3 cup honey
1 tsp vanilla
2 1/2 cups all-purpose flour
3/4 cup chopped pecans

Preheat oven to 300 degrees F.

With mixer beat butter, honey, and vanilla together until mixture is light and fluffy.

Add flour, a cup at a time, beating well after each addition. If dough becomes too stiff to stir, knead remaining flour by hand. Work in nuts.

Pat dough into shortbread mold or ungreased 9-inch cast iron skillet. Score the surface with a knife so it can be divided into 24 wedges; with a fork, prick deeply into knife scores.

Bake at 300 degrees F 35 to 40 minutes.

Cool 10 minutes.

Makes 24 wedges
From: Erma Cary of Springfield, MO.
Source: The National Honey Board