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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 16 |
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Ingredients:
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 |
Directions:
1. Preheat oven to 300°F.
2. Whisk together flour, salt, baking powder, and rosemary in a bowl.
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.
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.
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.
6. Make another shortbread with remaining dough.
7. Cooks' note: Shortbread keeps in an airtight container at room temperature 1 week.
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