Rosemary Shortbread

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 Meadow butter, softened
• 2 tablespoons mild honey
• 1/2 cup confectioners sugar
• 1 tablespoon granulated sugar
  
• Garnish: small rosemary sprigs
  
• Special equipment: parchment paper
  

Preheat oven to 300°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. Add flour mixture and mix until dough resembles coarse meal with some small, pea-sized butter lumps. Gather dough into a ball. Knead dough on a lightly floured surface until it just comes together, about 8 times. Halve dough and form each into a 5-inch disk. Roll out 1 disk between 2 sheets of parchment paper into a 9-inch round. 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. mark edges decoratively. Arrange rosemary sprigs decoratively on top of dough. Sprinkle dough with 1/2 tablespoon granulated sugar. Bake shortbread in middle of oven until golden brown, 20-25 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. Make another shortbread with remaining dough. 

From Epicurious.com