Honey Shortbread

Shortbread is one of my favorite cookies.  It is super easy to make but turns out so light and delicate, very luxurious.  Shortbread is one of the cookies I usually make at Christmas time. The only problem it is it has a much higher amount of butter than most cookies. Well, maybe it isn't exactly a problem. I mean, that is what makes them taste good.

I think it would be tasty to add lavender as well. I actually had lavender in my little herb garden and I wanted to cook something with it. Unfortunately I am not really good at keeping plants alive and currently my lavender is pretty sad and brown looking.
Another delicious addition would be chopped pecans. You could also melt some dark chocolate and dip the shortbread in after. Another option for shaping them is to press it into a square or rectangular pan and cut them into bars. That is probably easier for chocolate dipping. You could make some shortbread, some scones, and a couple of tea sandwiches (I like cream cheese, cucumber and dill) and be well on your way to a very elegant tea. Or do what I do and eat the cookies as soon as they come out of the oven and have cooled off enough to not burn your tongues (you may have noticed, but I've a bit of a sweet tooth).

Honey Shortbread

1 cup butter, softened
1/3 cup brown sugar
1/3 cup honey
1 tsp vanilla
2 1/2 cups flour
1. Beat butter, vanilla, sugar and honey until smooth.
2. Add flour 1/2 cup at a time until blended.
3. Divide dough between two 9-inch cake pans.  Press until even.
4. Pierce at even intervals with a fork and score with a knife into 12 pieces.
5. Cook in a 300 degree oven for 35 - 40 minutes or until shortbread begins to turn golden brown around the edges.
6. Remove from pan and cut into wedges while warm.  Cool.
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