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


Recipe Summary

1 day
1 hr


Ingredient Checklist


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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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; total fat 6g; saturated fat 4g; polyunsaturated fatg; monounsaturated fat 2g; cholesterol 15mg; sodium 81mg; potassium 15mg; carbohydrates 16g; fiberg; sugar 8g; protein 1g; trans fatty acidg; vitamin a 194IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 20mcg; vitamin b12mcg; calciummg; iron 1mg.