I never really thought about making shortbread until I was at a party where someone had made honey shortbread. The combination of sweet and salty blew my socks off. I improvised with the cooking utensils I have–lining a cookie sheet in tin foil instead of using a tart pan and everything worked out beautifully.
The quantity above is a double batch. I used this recipe from Fine Cooking. Easy peasy and tasty to boot.
Enjoy!
^_^
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