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.

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Ingredients

Directions

  • 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; 6 g total fat; 15 mg cholesterol; 81 mg sodium. 16 g carbohydrates; 1 g protein;

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