Honey Walnut Shortbread Cookies

Beat butter, honey and vanilla in large bowl with electric mixer until mixture is light and fluffy.
Add flour, 1 cup at a time, beating well after each addition. If dough becomes too stiff to stir, knead in remaining flour by hand.
Work in nuts.
Pat dough into shortbread mold or ungreased 9-inch cast iron skillet.
Place a bubble wrap on top of the cookie and run a rolling pin across it to get that honey comb effect.
Score surface with knife so it can be divided into 24 wedges, prick deeply with fork into score marks.
Bake in preheated 350 F oven for 25-30 minutes.
Cool in pan on wire rack 10 minutes.
Remove from pan.
Cut into wedges while warm.