This melt-in-your-mouth shortbread boasts a sweet honey accent thanks to our own local, raw Fresh to Market Honey!

Preparation

Preheat oven to 325°F. 

Use a mixer to cream together the butter, salt, vanilla and ⅔ cup of honey until smooth. Spread honey butter on a parchment-covered baking sheet and place in freezer to chill for 30 minutes.

Place flour and salt in a food processor or work bowl. Remove the honey butter from the freezer, break into small pieces and add to the flour mixture. Pulse, or cut with a pastry cutter until the butter is incorporated and the dough is crumbly. Scrape dough into a 9x9-inch baking dish lined with parchment paper.

Using a spatula or your fingertips, gently distribute the dough to the edges of the dish. Dust lightly with flour and press to an even thickness of about ½ inch. Prick with fork and bake for 15 minutes. Remove from oven, drizzle with the remaining honey, then place back in the oven for 8–10 minutes, until evenly golden brown.

Remove from oven and let cool to room temperature. Cut into diamonds or shape of choice with a sharp knife and serve.