Honey-Rosemary Shortbread

Yield: Makes 1 1⁄2 dozen





Ingredients

1 1/2 cups all-purpose flour

2 tsp honey

1/2 cup butter, chilled

1/4 cup sifted powdered sugar

2 tablespoons minced fresh rosemary

2 tablespoons granulated sugar

Preparation

1. Process first 5 ingredients in a food processor until mixture forms a ball.


2. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut with a 2-inch cookie cutter; place on lightly greased baking sheets.


3. Bake at 325° for 18 to 20 minutes or until edges are lightly browned. Sprinkle with granulated sugar. Remove to wire racks to cool completely