How To make Honey Shortbread
1 c Butter
1/3 c Honey
1 ts Vanilla
2 1/2 c Flour
3/4 c Pecans; chopped
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. -----
How To make Honey Shortbread's Videos
Delicious and Easy Shortbread Cookies Recipe (Honey Pecan Shortbread Bars)
This sweet recipe will have you feeling all the fall vibes. Made with natural ingredients and sweetened with 100% pure honey, these honey pecan shortbread bars are truly one-of-a-kind. Trust us, this is one recipe you’ll want to include in your fall baking rotation.
Ingredients:
- 1/2 cup butter
- 1/2 cup Nature Nate’s pure honey
- 1 cup pecans, plus 16 pecan halves
- 1/2 cup all-purpose flour
- 1/2 tsp salt
Directions:
Preheat oven to 300 degrees. Lightly grease and flour an 8×8-inch baking dish. Combine butter, honey, and 1 cup pecans in a food processor. Process until very smooth. Add flour and salt. Pulse several times until well-combined.
Spoon the batter into the baking dish, and spread it evenly with a spatula. Place remaining pecan halves over the surface in four rows of four. Bake for 25 minutes. Remove from oven, and allow to cool completely. Cut into 16 pieces.
Like this recipe? Try out these deliciously sweet Nature Nate's recipes here:
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Peanut Shortbread With Honeycomb | NYT Cooking
This Peanut Shortbread With Honeycomb is a giant crumbly peanut cookie topped with airy honeycomb and drizzled with dark chocolate. This is especially good if you love salty-sweet flavors. Or if you're just a big fan of giant cookies. Get the recipe:
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Unicorn Teardrop Honey Shortbreads | Everyday Gourmet S9 EP79
As seen on Everyday Gourmet.
How to make easy Lemon Shortbread Buttons
Breville Test Kitchen Manager Naomi Scesny joins Justine Schofield on Ten's Everyday Gourmet to share tips and tricks on how to get the most out of your Breville appliances.
Link to recipe:
In this episode, Naomi shows us how to cut mixing time up to 60% when making Shortbread using the Scraper Mixer Pro.
Beth's Holiday Shortbread Cookie Recipe | ENTERTAINING WITH BETH
Learn how to make my homemade Holiday Shortbread Cookie Recipe. A great Christmas cookie recipe perfect for gifting!
#ChristmasRecipes #ChristmasCookies #Entertainingwithbeth
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Learn how to make a decorative holiday shortbread cookie that is as delicious as it is beautiful.
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BETH’S HOLIDAY SHORTBREAD COOKIE RECIPE
Makes 9 cookies
*PRINT RECIPE HERE*
INGREDIENTS:
¾ cup (180 g) butter
½ cup (50 g) powdered sugar
1 tsp (5 ml) vanilla
¼ tsp (1.25 ml) salt
2 tsp (10 ml) orange zest
1 ½ (180g) cups flour
Special Equipment:
9x 9 Shortbread Pan.
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METHOD:
Whip butter until fluffy, add sugar, beat to combine. Add vanilla, salt and orange zest. Beat together. Add flour. Beat until really well combined.
Roll into ball. Wrap in parchment or plastic. Refrigerate 1 hour.
Press into pan. Prick with a fork.
Bake at 325F (175C) 25-27 mins. Allow to cool for 15 mins.
Place cutting board on top of pan and flip over. Cut shortbread into squares while still warm.
Homemade Old Fashioned Honey Shortbread