Yield: 1 servings
|¾ \N||Stick unsalted butter; softened (6|
|\N \N||; tablespoons)|
|¼ cup||Confectioners' sugar|
|1 cup||All-purpose flour|
|¼ teaspoon||Baking powder|
|1 tablespoon||Chopped fresh rosemary leaves or 1 1/2; crumbled|
|\N \N||; teaspoons dried rosemary|
|\N \N||Garnish: small rosemary sprigs|
Preheat oven to 350F. and butter generously a 9-inch cake pan or coat lightly 1 9-inch round shortbread mold with vegetable oil spray.
In a bowl with an electric mixer beat butter and honey with sugar until light and fluffy. In another bowl whisk together flour, baking powder, salt, and chopped or dried rosemary. Beat flour mixture into butter mixture until just combined.
On a lightly floured surface knead dough about 8 times, or until it just comes together. With floured hands press dough evenly into pan or mold. If using cake pan score dough into 8 wedges with floured tines of a fork and with flat sides of tines press edges decoratively. Press small rosemary sprigs on top.
Bake shortbread in middle of oven 20 to 30 minutes, or until pale golden, and let stand in pan for 10 minutes. While shortbread is still warm, loosen edges from pan with a small knife and invert onto your hand covered with a kitchen towel. Invert shortbread onto a cutting board and cut halfway through round along score marks. Cool shortbread on a rack.
Makes 8 shortbread cookies.
Gourmet December 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.