Honey Shortbread

Cream butter, honey and vanilla in large bowl with electric mixer until mixture is light and fluffy. Add flour, 1 cup at a time, beating well after each addition. If dough becomes too stiff to stir, knead in remaining flour by hand. Work in nuts. Pat dough into shortbread mold or ungreased 9 inch cast iron skillet. Score surface with knife so it can be divided easily into 24 wedges; prick deeply with fork into score marks. Bake in preheated 300 degree oven 35 to 40 minutes. Cool in pan on wire rack 10 minutes. Remove from pan. Cut into wedges while warm. Makes 2 dozen wedges.