Recipe - Rosemary Roasted Royals

Three fourths Stick unsalted butter;
softened (6
; tablespoons)
1 tablespoon Honey
One fourth cup Confectioners' sugar
1 cup Allpurpose flour
One fourth teaspoon Baking powder
One half teaspoon Salt
1 tablespoon Chopped fresh rosemary
leaves or 1 1/2; crumbled
; teaspoons dried rosemary
Garnish: small rosemary
sprigs

Preheat oven to 350F. and butter generously a 9inch cake pan or coat
lightly 1 9inch round shortbread mold with vegetable oil spray.

In a bowl with an electric mixer beat butter and honey with sugar until
light and fluffy. In another bowl whisk together flour, baking powder,
salt, and chopped or dried rosemary. Beat flour mixture into butter mixture
until just combined.

On a lightly floured surface knead dough about 8 times, or until it just
comes together. With floured hands press dough evenly into pan or mold. If
using cake pan score dough into 8 wedges with floured tines of a fork and
with flat sides of tines press edges decoratively. Press small rosemary
sprigs on top.

Bake shortbread in middle of oven 20 to 30 minutes, or until pale golden,
and let stand in pan for 10 minutes. While shortbread is still warm, loosen
edges from pan with a small knife and invert onto your hand covered with a
kitchen towel. Invert shortbread onto a cutting board and cut halfway
through round along score marks. Cool shortbread on a rack.

Makes 8 shortbread cookies.

Gourmet December 1994

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