These buttery shortbreads melt in your mouth. Honey lends the delicious sweetness to these shortbreads, and pecans add yummy nuttiness.
Preheat oven to 300 degrees.
In large bowl, with electric mixer at medium speed, beat butter, honey and vanilla until light and fluffy. Add flour, 1 cup at a time, beating well after each addition (if dough becomes to stiff, knead in remaining flour by hand). Add nuts and blend well.
Pat dough into shortbread mold or ungreased 9-inch cast-iron skillet. Score surface of dough with knife, dividing into 24 wedges. With fork, prick deeply into score marks.
Bake 35 to 40 minutes until very lightly browned.
Cool in pan on wire rack 10 minutes. Remove shortbread from pan; cut into wedges while warm. Cool completely.
Nutrition FactsServing Size 41g (1.4 oz)
Amount per Serving
Calories 20460% of calories from fat
% Daily Value *
Total Fat 14g 21%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 73mg 3%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Vitamin A 6% • Vitamin C 0%
Calcium 1% • Iron 5%
* based on a 2,000 calorie diet How is this calculated?