They disappeared like potato chips when I brought them to a hangout Friday night, which was incidentally a total guy-fest, complete with sexual innuendos, pool and bagel bites. And my rosemary shortbread cookies. Go figure.
1 cup all-purpose flour
1/3 cup granulated sugar
1.5 teaspoons chopped, fresh rosemary
1/2 teaspoon kosher salt
1 stick butter, very cold and cut into cubes
1 teaspoon dark honey (I used dragon eye honey, which I love)
1. Preheat the oven to 325 degrees (you can even use a tiny toaster oven with a tiny toaster oven-sized baking sheet)
2. Toss rosemary and butter into a large mixing bowl. Whisk together the flour, sugar, and salt.
3. Add the flour mixture over the butter, drop in the honey and beat together with an electric mixer fitted with the paddle attachment. This is messy, but power through and the dough will form.
4. Once the stuff looks like evenly-sized small peas, press it into a 5 to 6 inch square.
5. Prick holes with a fork, chopstick or the back of a toothpick.
6. Bake for about 30 to 40 minutes, or until golden brown. Cut into squares/rectangles/whatever floats your boat while the cookie is still warm.