Instructions: With an electric mixer beat butter, honey, and vanilla together until mixture is light and fluffy. Add flour, a cup at a time, beating well after each addition. If dough becomes too stiff to stir, knead remaining flour by hand. Work in nuts. Pat dough into shortbread mold or ungreased 9-inch cast iron skillet. Score the surface with a knife so it can be divided into 24 wedges; with a fork, prick deeply into knife scores. Bake at 300 degrees 35 to 40 minutes. Cool 10 minutes.

This recipe yields 24 wedges.

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