Active Time

　　15 min

　　Total Time

　　1 hr

　　

Ingredients

Makes 16 cookies

　　2 cups all-purpose flour

　　3/4 teaspoon salt

　　1/2 teaspoon baking powder

　　1 tablespoon chopped fresh rosemary

　　1 1/2 sticks (3/4 cup) unsalted butter, softened

　　2 tablespoons mild honey

　　1/2 cup confectioners sugar

　　1 tablespoon granulated sugar

　　Garnish: small rosemary sprigs

　　

Special Equipment

parchment paper

　　

Step 1

Preheat oven to 300°F.

　　

Step 2

Whisk together flour, salt, baking powder, and rosemary in a bowl.

　　

Step 3

Mix together butter, honey, and confectioners sugar in a large bowl with an electric mixer at low speed, then add flour mixture and mix until dough resembles coarse meal with some small (roughly pea-size) butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together, about 8 times. Halve dough and form each half into a 5-inch disk.

　　

Step 4

Roll out 1 disk (keep remaining dough at room temperature) between 2 sheets of parchment into a 9-inch round (trim as necessary). Remove top sheet of parchment and transfer dough on bottom sheet of parchment to a baking sheet. Score dough into 8 wedges by pricking dotted lines with a fork, then mark edges decoratively. Arrange rosemary sprigs (if using) decoratively on top of dough, pressing lightly to help adhere, and sprinkle dough with 1/2 tablespoon granulated sugar.

　　

Step 5

Bake shortbread in middle of oven until golden brown, 20 to 25 minutes. Slide shortbread on parchment to a rack and cool 5 minutes. Transfer with a metal spatula to a cutting board and cut along score marks with a large heavy knife.

　　

Step 6

Make another shortbread with remaining dough.

　　Cooks' note:

　　• Shortbread keeps in an airtight container at room temperature 1 week.