Rosemary Shortbread Cookies

Ingredients:

1 tbsp. chopped fresh rosemary
3/4 tsp. salt
1/2 tsp. baking powder 
2 cups all-purpose flour   
3/4 cup unsalted butter, softened   
2 tbsp. honey 
1/2 cup icing sugar 

Directions:

It sounds strange, but rosemary flavoured shortbread really works! A real hit at Christmas gatherings.

Begin by whisking the flour, salt, baking powder, and rosemary together in a bowl.

In another large bowl, mix butter, honey, and confectioners sugar with an electric mixer set at low speed.

Begin to add the flour mixture and mix together until the dough resembles coarse meal with some small (roughly pea-size) butter lumps. Take the dough transfer to a lightly floured surface. Knead the dough until it just comes together. About 8 times.

Pinch a piece off and roll into a small ball and then using your thumb or fork press into a small disk about 1-2" in diameter onto a sheet of parchment paper of a baking sheet. Repeat until all the dough is used.

Bake shortbread cookies at 300F until golden brown. This should take between 20 to 25 minutes. Remove cookies and cool. The shortbread cookies will last about a week in the refrigerator, but generally won't last a day.