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    Shortbread: Honey Short Bread


    Source of Recipe


    The National Honey Board, Erma Cary

    List of Ingredients




    1 c Butter, softened
    1/3 c Honey
    1 t Vanilla
    2 1/2 c All-purpose flour
    3/4 c Chopped pecans

    Recipe



    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 300¼F 35 to 40 minutes. Cool 10 minutes. This recipe yields 24 wedges.

 

 

 

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