Honey shortbread
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter |
| ⅓ | cup | Honey |
| 1 | teaspoon | Vanilla |
| 2½ | cup | All-purpose flour |
| ¾ | cup | Pecans |
Directions
1. Cream butter, honey and vanilla until fluffy. 2. Add flour one cup at a time, blending well after each addition. If mixture becomes to stiff, knead in remaining flour by hand. 3. Work in nuts. 4. Pat dough into shortbread mold or ungreased 9-inch iron skillet. 5. Score the surface to make 24 pie shaped triangles so shortbread may be divided for serving. With a fork, prick deeply into the scores. 6.
Bake at 300 degrees F 35-40 minutes. Cool 10 minutes. Remove from pan. Cut into wedges while warm, and serve.
Submitted By DAN KLEPACH On 08-14-95