Rosemary Shortbread

Directions

1. 1
   Preheat oven to 300F.
2. 2
   Whisk together flour, salt, baking powder, and rosemary in a bowl.
3. 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.
4. 4
   Gather dough into a ball and transfer to a lightly floured surface.
5. 5
   Knead dough until it just comes together, about 8 times.
6. 6
   Halve dough and form each half into a 5-inch disk.
7. 7
   Roll out 1 disk (keep remaining dough at room temperature) between 2 sheets of parchment into a 9-inch round (trim as necessary).
8. 8
   Remove top sheet of parchment and transfer dough on bottom sheet of parchment to a baking sheet.
9. 9
   Score dough into 8 wedges by pricking dotted lines with a fork, then mark edges decoratively.
10. 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.
11. 11
    Bake shortbread in middle of oven until golden brown, 20 to 25 minutes.
12. 12
    Slide shortbread on parchment to a rack and cool 5 minutes.
13. 13
    Transfer with a metal spatula to a cutting board and cut along score marks with a large heavy knife.
14. 14
    Make another shortbread with remaining dough.