Honey Almond Shortbread

1 cup butter
1/3 cup honey
1 tsp. vanilla
2 1/2 cups all purpose flour
3/4 cup chopped, toasted almonds
Cream butter, honey and vanilla until fluffy. Add flour one cup at a time, blending well after each addition. If mixture becomes too stiff, knead remaining flour by hand. Work in nuts. Pat dough into shortbread mold or ungreased 9 inch iron skillet. Score the surface to make 16 pie shaped triangles so shortbread may be divided for serving. Wit a fork, prick deeply into the scores. Bakes at 300 deg. F 35-40 minutes. Cool into wedges while warm, and serve.

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