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Rosemary Shortbread


2 cups flour
tsp salt
tsp baking powder
1 Tbsp chopped fresh rosemary

In food processor or mixer, Cream together:

1-1/2 sticks butter
2 Tbsp mild honey
cup confectioners sugar

Add dry ingredients gradually.

Remove, gather into a ball and knead about 8 times.

Split dough into 2 disks, roll each disk between 2 pieces of parchment paper until about 8 in diameter.

Score each round into 8 pie shaped pieces.

Decorate edges with fork tines.

Sprinkle each with Tbsp granulated sugar.

Bake on parchment paper on a cookie sheet 20-25 minutes at 300 degrees.


Make into two long cylinders, chill, slice and bake.  Sprinkle with sugar.

 Gretchen Collins, Roswell Garden Club




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