Rosemary Shortbread

This buttery shortbread cookie is enriched by the unique addition of fresh rosemary. This cookie will be a wonderful addition to any holiday dessert table. Bake in a pretty holiday mold and it makes a most stunning and impressive gift.

                                                           Rosemary Shortbread 
                                                                   courtesy of
                                                                epicurious.com

Ingredients
2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon chopped fresh rosemary
1 1/2 sticks unsalted butter, softened
2 tablespoons honey
1/2 cup confectioners sugar
1 tablespoon granulated sugar
Garnish: rosemary sprigs

Directions

Preheat oven to 300 degrees F.

Whisk together flour, salt , baking powder, and rosemary in a bowl.

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 butter lumps. Gather dough into a ball and transfer to a floured surface. Halve dough and form each half into a 5-inch disk.

Roll out 1 disk (keep remaining dough at room temperature) between 2 sheets of parchment into a 9 inch round  (trim excess if necessary). Remove top sheet of parchment and transfer dough on bottom sheet of parchment to a baking sheet. Score dough into 8 wedges by pricking dotted lines with fork, then mark edges decoratively. Arrange rosemary sprigs (if using) decoratively on top of dough, pressing lightly to help adhere, and sprinkle dough with granulated sugar.

Bake shortbread in middle of oven until golden brown, 20 to 25 minutes. Slide shortbread on parchment to a rack and cool 5 minutes. Transfer with a metal spatula to a cutting board and cut with a large heavy knife.

Make another shortbread with remaining dough.

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