William Randolph Hearst was a big fan of shortbread cookies, and this is an adaptation of a recipe in The Castle Cookbook.
The original recipe calls for sugar, but I think honey makes the cookies tastier. I think “The Chief” would have approved!
Yield: 3-4 dozen
4 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon salt
1 lb unsalted butter
1 cup honey
1/2 teaspoon vanilla extract
powdered or decorative sugar for sprinkling on top. (optional)
Preheat oven to 350F degrees. Sift the flour, baking powder, and salt into a medium bowl and set aside.
In a mixing bowl beat the butter until light and fluffy. Add the honey and beat again, scraping down the sides of the mixing bowl once or twice as you are mixing. Beat in the vanilla extract. . Add the flour mixture in two additions. Stir until everything comes together into a thick dough.
Wrap dough in plastic and chill completely in the refrigerator – about thirty minutes. When the dough is chilled, use a rolling pin to roll the dough out 1/4-1/2-inch thick. Cut the dough into desired shapes using cookie cutters or a knife and place on a parchment lined baking sheet.
Bake for 7 to 10 minutes, or until the bottoms of the cookies are barely golden.
Sprinkle with powdered or decorative sugar if desired.