Palmabella's Passions

This might be a new favorite! The balance of flavors is wonderful, and I have TONS of rosemary growing like weeds in my yard. Cindy Ruth posted this recipe (from epicurious.com) on the "Cookie Swap" recipe thread on Slow Talk. I kept the ingredients the same, but simplified the technique. It is a keeper!

ROSEMARY SHORTBREAD

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: rosemary sprigs

Preheat overn to 300 degrees F.

Whisk together flour, salt, baking powder, and rosemary in a bowl.
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 is smooth. (My butter was really soft.) Gather dough into a ball and transfer to a lightly floured surface, adding a little flour if necessary. Knead slightly if necessary. (My dough did not need kneading, so I skipped the floured surface, and went straight to the pan.)

Press into two 9" UNgreased cake pans (or one larger one). Score dough into design by making "lines" with a fork. Repeat in opposite direction. Press rosemary sprigs lightly into dough if desired for garnish. I used 25 tiny sprigs per pan. Sprinkle with tablespoon of sugar. Bake 20 minutes. Cool in pan on rack for 5-10 minutes, then cut into squares with a sharp knife, and remove from baking pan(s).

Enjoy with a cup of coffee, tea, or prosecco!