Lemon Glazed Rosemary Almond Shortbread #Rsc

• 2 cups flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 tablespoon chopped fresh rosemary
• 1/2 cup finely chopped almonds
• 1 tablespoon lemon zest
• 3/4 cup unsalted butter, softened
• 2 tablespoons honey
• 1 cup confectioners' sugar, divided
• 1 1/2 tablespoons lemon juice
• Reynolds Wrap Foil

1. Whisk together flour, salt, baking powder, rosemary, almonds and lemon zest in a bowl.
2. Mix together, butter, honey and 1/2 cup of the confectioners sugar in a large bowl with an electric mixer at low speed, then add the flour mixture and mix until the ingredients are just incorporated.
3. Lay a roughly 12 x 17 inch sheet of Reynolds Wrap Foil onto a work surface. Dump the dough onto the center of the foil and with your hands form the dough into a roll approximately 12 inches long. Wrap the roll with the foil, using the foil as an aid to further compress the dough. Chill the dough in the foil for 1 hour.
4. Unwrap the chilled dough and slice it carefully with a sharp knife into 1/3 inch rounds. Place rounds onto an ungreased Reynolds Wrap Foil lined baking sheet and bake in a 300 degree oven for 10 to 12 minutes or until the edges of the shortbread are golden brown. Cool the shortbread in the pan.
5. Meanwhile combine the remaining 1/2 cup confectioners sugar with the lemon juice. Drizzle over the cooled shortbread. Use the foil liner to wrap and store the shortbread if desired.

flour, salt, baking powder, rosemary, almonds, lemon zest, unsalted butter, honey, sugar, lemon juice, foil

Taken from www.food.com/recipe/lemon-glazed-rosemary-almond-shortbread-rsc-487378 (may not work)