Source: Tammy Algood - University of Tennessee Agricultural Extension Service

1 cup butter, cut into chunks
1/2 cup light brown sugar
2 cups all-purpose flour
1 pint heavy cream
2 teaspoons honey

Preheat oven to 325 degrees F. Grease an 8-inch baking dish and set aside.

In a mixing bowl, combine sugar and flour; cut in cool butter. Place crumbled mixture into baking dish and press with fingers into the pan. Bake for one hour or until lightly browned. Cool in the pan.

Meanwhile, beat cream until slightly thick. Slowly add honey while continuing to beat until firm. Cut shortbread into squares and serve with a dollop of honey cream.

Yields 12 to 15 squares.