Directions

1. In a large bowl, combine the flour, sugar, rosemary and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Using a fork, stir in honey. Knead in bowl until dough begins to cling together. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 4 to 6 strokes or just until dough holds together. If necessary, cover dough with plastic wrap and chill 30 minutes.
2. On lightly floured surface, roll dough to 1/4-inch thickness. Using 2-inch round cutter, cut into circles. Place 1 inch apart on ungreased large cookie sheet. Reroll as needed.
3. Bake in a 325 degree F oven for 15 to 16 minutes or until edges are firm and tops are lightly browned. Transfer to a wire rack and let cool. Makes 24.