Rosemary Shortbread

1. 1

   Preheat oven to 300F Whisk together flour, salt, baking powder, and rosemary in a bowl.

2. 2

   Mix together butter, honey, and confectioners sugar with elec.

3. 3

   mixer at low speed, then add flour mixture and mix until dough resembles coarse meal (with some small, roughly pea-sized butter lumps).

4. 4

   Gather dough,and transfer to an 8X8 square pan.

5. 5

   Knead dough out into pan, making sure it has come together.

6. 6

   Using tines of a fork, make marks around the edge of the pan, and also across where cookies will be cut when baked.

7. 7

   In each square, arrange rosemary sprigs (if using) decoratively on top of dough, pressing lightly to help adhere, and sprinkle dough with 1/2 tablespoon granulated sugar.

8. 8

   Bake shortbread in middle of oven until golden brown, 35-40 minutes.

9. 9

   Cool 5 minutes, then cut along score marks, remove from pan, and allow to cool completely.

10. 10

    Cooks' note: Shortbread keeps in an airtight container at room temperature 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.