rosemary shortbread

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

Preheat oven to 300°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 (roughly pea-size) butter lumps. Gather dough into a ball and knead until it just comes together.

Roll out dough between 2 sheets of parchment paper. Remove top sheet of parchment and cut the dough using a cookie cutter. Repeat with the remaining dough.

Arrange rosemary sprigs (if using) decoratively on top of dough, pressing lightly to help adhere, and sprinkle dough with 1/2 tablespoon granulated sugar (I skipped this step).

Bake shortbread in the middle rack of the oven until golden brown, 20 to 25 minutes. Turn up temperature towards the end if the cookies aren’t browning. Slide shortbread on onto a rack to cool.

Serve plain or fill with a fruit jam.

* recipe from epicurious.com

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