Rosemary Shortbread

Directions

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.