|
Shortbread:
Preheat oven to 300° F.
In a mixer, cream the butter, honey and vanilla until fluffy. Add flour one cup at a time, blending well after each addition. If mixture becomes too stiff, knead in remaining flour by hand. Work in nuts. Roll the dough out to
1/2-inch thickness and cut the cookies into whatever shape your heart desires, pat the dough into a shortbread mold or an un-greased 9-inch cast iron skillet. (Score the surface with a knife to make 12 to 16 pie-shaped
triangles so shortbread may be divided for serving. Then, with a fork, prick deeply into the scores.) Bake for 35-40 minutes.
Icing:
Sift 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.
Cool shortbread for 10 minutes then remove from pan. Cut or break the shortbread into wedges while warm, drizzle icing over cookies and serve. |
