Pinwheel Bakery's Rosemary Shortbread

(WJBK) - Learn more about the Pinwheel Bakery in Ferndale at www.pinwheelbakery.com .

Ingredients:
4c. all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1c. powdered sugar
12 oz. unsalted butter (room temperature)
1/4c. honey
2 Tablespoons minced fresh rosemary
sugar and salt for topping

Method:
Whisk first three ingredients together and set aside
In mixer with paddle attachment, cream together powdered sugar, butter and honey until light and fluffy
Add in rosemary and cream together 1 minute
Add in dry ingredients and mix until just incorporated
Wrap dough in plastic and chill minimum 1 hour
Scoop dough out with small melon baller, teaspoon or tiny ice cream scoop. Use a flat bottomed glass dipped in a mixture of 1 part salt to 10 parts sugar to flatten cookie
Bake at 350* for 12-15 minutes, or until turning golden around edges

Can be stored in a sealed container up to two weeks.