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.
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.
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.