Name: Honey-Rosemary Shortbread Cookies
Total time: 1 h
Ingredients: 2 cups all-purpose flour; ⅔ cup sugar; 2 teaspoons snipped fresh rosemary; 1 teaspoon kosher salt; ¾ cup cold unsalted butter, cut into 8 pieces; 3 tablespoons honey

Honey-Rosemary Shortbread Cookies

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.

hands-on:

1 day

total:

1 hr

Servings:

Ingredients

2 cups all-purpose flour
⅔ cup sugar
2 teaspoons snipped fresh rosemary
1 teaspoon kosher salt
¾ cup cold unsalted butter, cut into 8 pieces
3 tablespoons honey

Directions

Step 1

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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Step 2

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.
Step 3

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

Per Serving:

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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Ingredients

Directions

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