Rosemary shortbread

This is a grea

Ingredients

• 2 cups all purpose 2/flour
• 2/3 cups of sugar
• 2 sticks (1 cup) of butter; it should be cold; i used salted butter but recipes that I've seen call for unsalted
• 1.5 tablespoon (or more) dried rosemary; maybe less if you use use fresh rosemary?
• 1 teaspoon of salt; more if you use unsalted butter
• 1-2 teaspoons of honey (if you have rosemary simple syrup or rosemary honey, that'd probably be pretty great too!)

Instructions

1. Preheat an over to 325°F and grease a pan well (I just used butter). I used a roughly 9in square Pyrex baking pan. The size can vary but the thickness will affect the time it takes to cook.
2. Mix everything except the butter in your food processor with normal blades and run until the rosemary is all finely chopped up.
3. Chop the cold butter into 1 inch cubes or smaller, plus honey if you're doing that, and add it into the food processor. Run until everything is in fine crumbs/clumps. Pulse it until the crumbs start to come together but don't overprocess it until it's smooth and consistent. It should be crumby an crumbly.
4. Pack it well into the greased pan with your hands.
5. Cook until it's golden brown. With a 9 inch pan, it took me about 40 minutes. With a smaller/thicker pan, it will be more.
6. Once golden brown, take it out of the oven and flip it onto a cooling crack.
7. After 15 minutes or so — once the shortbread is warm but still soft ­— cut it into pieces. Once it dries completely, it's going to be too crumbly to cut effectively.

Inspiration/References

• NYT Rosemary shortbread recipe