Rosemary Shortbread Cookies

Adapted from Gourmet, via Epicurious


Ingredients

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 (I used a little less regular sugar, but do what you will)
1 tablespoon granulated sugar


Directions

Preheat oven to 300°F

In a bowl, whisk together flour, salt, baking powder, and rosemary.

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 transfer to a lightly floured surface. Knead dough until it just comes together, about 8 times. 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 or wax paper into a 9-inch round. Transfer disk carefully to a well-buttered cookie sheet. Score dough into 8 wedges by pricking dotted lines with a fork. Sprinkle dough with 1/2 tablespoon granulated sugar. Repeat with remaining dough, on another cookie sheet.

Bake shortbread until golden brown, approximately 25 minutes. Let cool 5 minutes then transfer with a metal spatula to a cutting board and cut along score marks with a large heavy knife.