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
• Garnish: small rosemary sprigs
• Special equipment: parchment paper

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

flour, salt, baking powder, rosemary, unsalted butter, honey, confectioners sugar, sugar, rosemary sprigs, parchment paper

Taken from www.epicurious.com/recipes/food/views/rosemary-shortbread-107452 (may not work)