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1
Preheat oven to 300F.
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2
Whisk together flour, salt, baking powder, and rosemary in a bowl.
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3
Mix together butter, honey, and confectioners sugar in a large bowl with an electric mixer at low speed, then add flour mixture and mix until dough resembles coarse meal with some small (roughly pea-size) butter lumps.
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4
Gather dough into a ball and transfer to a lightly floured surface.
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5
Knead dough until it just comes together, about 8 times.
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6
Halve dough and form each half into a 5-inch disk.
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7
Roll out 1 disk (keep remaining dough at room temperature) between 2 sheets of parchment into a 9-inch round (trim as necessary).
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8
Remove top sheet of parchment and transfer dough on bottom sheet of parchment to a baking sheet.
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9
Score dough into 8 wedges by pricking dotted lines with a fork, then mark edges decoratively.
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10
Arrange rosemary sprigs (if using) decoratively on top of dough, pressing lightly to help adhere, and sprinkle dough with 1/2 tablespoon granulated sugar.
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11
Bake shortbread in middle of oven until golden brown, 20 to 25 minutes.
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12
Slide shortbread on parchment to a rack and cool 5 minutes.
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13
Transfer with a metal spatula to a cutting board and cut along score marks with a large heavy knife.
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14
Make another shortbread with remaining dough.
