Rosemary Shortbread Cookies


2 c all-purpose flour
3/4 t salt
1/2 t baking powder
1 T chopped fresh rosemary
3/4 c (1 1/2 sticks) butter, softened
2 tablespoons honey
1/2 c powdered sugar
1 T sugar


Preheat oven to 300°F. Blend together flour, salt, baking powder, and rosemary in a bowl.

Using an electric mixer, combine butter, honey, and powdered sugar at low speed. Add flour mixture and mix until dough resembles coarse meal. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together, about 8 times. Divide the dough in half.  Set one half of the dough aside at room temperature while you work with the other half.  The dough will be sticky. To make it easier to handle, roll out half of the dough between 2 sheets of parchment paper or waxed paper until it is 1/4 inch thick. Remove the top sheet of parchment paper or waxed paper. Use a floured cookie cutter to cut shapes in the dough. Transfer to a baking sheet with a spatula. Sprinkle dough with 1/2 T of sugar. Roll out the remaining dough in the same manner.

Bake shortbread in middle of oven until golden brown, 20 to 25 minutes. Slide shortbread on parchment to a rack and cool 5 minutes.

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