2 cups all-purpose flour
¾ teaspoon salt
½ teaspoon baking powder
1 tablespoon chopped fresh rosemary
1½ sticks (¾ cup) unsalted butter, softened
2 tablespoons mild honey
½ cup confectioners sugar
1 tablespoon granulated sugar
small rosemary sprigs
Preheat oven to 300°F.
Whisk together flour, salt, baking powder, and rosemary in a bowl.
Add cake flour 1 cup at a time, mixing at low speed.
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.
Bake at 325 degrees for 1 hour and 20 minutes or until cake tester comes out clean (usually bake for shorter time).
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.
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 ½ tablespoon granulated sugar.
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.
Make another shortbread with remaining dough.
Makes 16 cookies.
Delicious!
NOTE: Shortbread keeps in an airtight container at room temperature 1 week.