- Prep time
- 10 minutes + 30 minutes chilling PTM
- Cook time
- 23 – 25 minutes PTM
- 24 cookies
Easy, flaky shortbread that melts in your mouth with a sweet honey accent. Delicious enjoyed with local, Fresh to Market Honey from Nugget Markets.
- 1 cup butter, softened
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- 1 cup Fresh to Market Honey, divided
- 2 cups flour + more for dusting
Heat oven to 325°F. Cream together the butter, salt, vanilla and 2/3 cup of honey until smooth with a mixer. Spread honey butter on a parchment covered baking sheet and place in freezer to chill for 30 minutes.
Place flour and salt in a food processor or work bowl. Remove the honey butter from the freezer, break into small pieces and add to the flour mixture. Pulse, or cut with a pastry cutter, until the butter is incorporated and the dough is crumbly. Scrape dough into a 9x9-inch baking dish lined with parchment paper.
Using a spatula or finger tips, gently distribute the dough to an even thickness to the edges of the dish. Dust lightly with flour and press to a thickness of about ½ inch. Prick with fork and bake for 15 minutes, pull out and drizzle the top with the remaining honey. Place back in the oven for 8–10 minutes until evenly golden brown.
Remove from oven and let cool to room temperature. Cut into diamonds or shape of choice with a sharp knife and serve.