1/2 c. softened butter
1/3 c. sugar
1 tsp. vanilla
1 1/4 c. flour
3/4 c. nuts (broken)
1/4 c. light cream
1/4 c. honey

Cream sugar and butter. Add vanilla and flour (combine with pastry blender). Add nuts and cream; mix with hands and shape into ball. Cover with waxed paper. Refrigerate 1 hour.

Line cookie sheets with lightly buttered aluminum foil. Drop by tablespoonfuls and flatten slightly with fork. Brush tops with honey. Bake 18 minutes at 350 degrees. Cool on racks.