Beat butter at medium speed with an electric mixer until fluffy; add honey, brown sugar, and vanilla, and beat until blended, stopping to scrape down sides. Gradually add flour, beating at low speed until blended. Stir in pecans.
Press dough evenly into bottom of an ungreased 9-inch square pan.
Bake at 300° for 55 to 65 minutes or until golden (begin checking for doneness at 50 minutes just in case your oven runs hot). Let cool in pan on a wire rack. Cut into bars. Store in an airtight container.
Note: This shortbread can also be baked in an ungreased 10-inch cast-iron skillet, if desired.
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