WHOLE WHEAT, WALNUT-HONEY SHORTBREAD COOKIES RECIPE FOR NOVEMBER

This recipe makes very delicate, thin, walnut shortbreads that are baked very quickly.
They are perfect for unexpected guests, or when you just need something sweet with your cup of tea.
You may also use any raw nut in place of the walnuts, just make sure they are chopped fine.

This makes 12-18 cookies depending on size and taste testers

1/2 POUND DAIRY BUTTER
1/2 CUP LIQUID HONEY (NOT THE WHIPPED KIND), WARMED.
2 1/2 CUPS WHOLE WHEAT FLOUR
1/2 TSP VANILLA EXTRACT
1 CUP FINELY CHOPPED  WALNUTS
1/4TSP FINE SEA SALT (optional do not use if using salted butter)

preheat oven 350F middle shelf


Either greased cookie sheet, or greased 9 x 9inch  or 8 x 8 inch brownie pan

Cream the butter until light and fluffy.
Add the warmed (not hot) honey & vanilla and cream well. 
Carefully blend in the flour and walnuts until all is incorporated.
Scoop or spoon into greased pans and gently press down with wetted fingers or tines of fork.
Bake for 15 mins or until lightly browned around the edges.
Remove from oven and cool in pan on wire rack.
When cool enough to handle, cut into bars/fingers, DO NOT ALLOW TO COOL AND THEN TRY AND CUT OR THEY WILL BREAK.

They can be served sprinkled with sugar or powdered sugar...or just left plain...there will be no leftovers.
But just in case, store in an airtight container, under lock and key.