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Honey Nut Shortbread

Test Description


  1. Preheat the oven to 300°F.


  1. In a mixer, cream the butter, organic honey and vanilla until fluffy. Add flour one cup at a time, blending well after each addition.
  2. If mixture becomes too stiff, knead in remaining flour by hand. Work in nuts.
  3. Roll the dough out to 1/2-inch thickness and cut the cookies into shapes of your choice. Pat the dough into a shortbread mold or an ungreased 9-inch cast iron skillet.
  4. Score the surface with a knife to make 12 to 16 pie-shaped triangles so shortbread may be divided for serving.
  5. Then, with a fork, prick deeply into the scores. Bake for 35-40 minutes.


  1. Sift organic powdered sugar into a bowl. Work any lumps through with a metal spoon. Add a little warm water and mix vigorously. Continue mixing until smooth, adding more liquid as necessary.
  2. Cool shortbread for 10 minutes then remove from pan.
  3. Cut or break the shortbread into wedges while warm, drizzle icing over cookies and serve.
Recipe Source: National Honey Board


  • Shortbread Ingredients:
  • 2 sticks organic butter
  • 1/3 cup Wholesome Organic Honey
    Organic Honey
    Buy Now Find In Store
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 3/4 cup pecans, chopped and toasted
  • Icing Ingredients:
  • 3/4 cup of Wholesome Organic Powdered Sugar
    Organic Powdered Sugar
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  • 1-2 tbsp warm water