Shortbread

I am a fan of stoneware. I use it all the time for baking and all my stoneware is black from use. With this in mind Jed and Ivan got me a shortbread stone pan for Christmas. I Squeed.

Here is the image of the pan shortly after curing.

It takes a half of a recipe so I'll include the honey version we tried out today.

Shortbread recipe:

1/2 cup butter at room temperature
1/4 cup honey (you can do a little less if you don't want it too sweet)
1 tsp vanilla
1 cup flour sifted

Preheat oven to 325 degrees F. In a large bowl mix your honey into the softened butter. Once completely incorporated add the vanilla and mix well. Once it is all mixed then start sifting flour into the butter mixture a half cup at a time. Mix well. Once it is done press firmly into your shortbread pan or roll out on a floured surface and use cookie cutters or molds.

Using a fork stab the shortbread. Bake for 35 minutes or until slightly golden. Once the shortbread is done remove your pan from the oven and let the shortbread rest in the mold/pan for 10 minutes. Flip your shortbread onto a surface you can cut on and cut our your shortbread while still warm. Let cool to get the maximum crumble. Enjoy!