Beehives on the rooftop of the Chicago Marriott hotel that's home to executive chef Myk Banas' restaurant, Harvest, inspired him to create these utterly delicious and subtly sophisticated cookies.

Source: Midwest Living

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Recipe Summary test

hands-on:
1 day
total:
1 hr
Servings:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°. In a large bowl, combine the flour, sugar, rosemary and salt. Using a pastry blender or your fingertips, cut or rub in butter until mixture resembles coarse crumbs. Using a fork, stir in honey. Knead in bowl until dough begins to cling together. Turn dough onto a lightly floured surface and gently knead for four to six strokes or just until dough holds together. If dough seems soft, chill it, covered, for 30 minutes before rolling.

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  • On a lightly floured surface, roll dough to 1/4 inch thickness. Cut into desired shapes with 2-inch cutters. Place cutouts 1 inch apart on ungreased cookie sheets. Reroll scraps as needed.

  • Bake for 13 to 15 minutes or until edges are firm and tops are lightly browned. Transfer to a wire rack to cool.

Nutrition Facts

119 calories; fat 6g; cholesterol 15mg; saturated fat 4g; carbohydrates 16g; mono fat 2g; sugars 8g; protein 1g; vitamin a 194.4IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; folate 20.2mcg; sodium 81mg; potassium 15mg; iron 0.5mg.
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