Honey Shortbread
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Butter
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1 cup
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Honey
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1/3 cup
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Vanilla
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1 tsp.
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Flour
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2 1/2 cup
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Chopped pecans
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3/4 cup
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Cream butter, honey and vanilla in large bowl with electric mixer until mixture is light and fluffy. Add flour, 1 cup at a time, beating well after each addition. If dough becomes too stiff to stir, knead in remaining flour by hand. Work in nuts. Pat dough into shortbread mould or ungreased 9 inch cast iron skillet. Score surface with knife so it can be divided easily into 24 wedges; prick deeply with fork into score marks.
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Bake in preheated 300 degree (F) oven 35 to 40 minutes. Cool in pan on wire rack 10 minutes. Remove from pan. Cut into wedges while warm. Makes 2 dozen wedges.
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-from the National Honey Board. Visit the Honey expert at http://www.honey.com/
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