Rosemary Shortbread
Combine:
2 cups flour
¾ tsp salt
½ tsp baking powder
1 Tbsp chopped fresh rosemary
In food processor or mixer, Cream together:
1-1/2 sticks butter
2 Tbsp mild honey
½ 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 ½ Tbsp granulated sugar.
Bake on parchment paper on a cookie sheet 20-25 minutes at 300 degrees.
OR
Make into two long cylinders, chill, slice and bake.
Sprinkle with sugar.
Gretchen Collins, Roswell Garden Club