Rosemary Shortbread Crookers

📝 Ingredients

• 2 cups all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 tablespoon chopped fresh rosemary
• 1 1/2 sticks (3/4 cup) unsalted butter, softened
• 2 tablespoons mild honey
• 1/4 cup confectioners sugar
• 1 tablespoon granulated sugar
• rosemary sprigs, for garnishing

👨‍🍳 Instructions

1. 1Preheat oven to 300°F.
2. 2Whisk together flour, salt, baking powder, and rosemary in a bowl.
3. 3Mix together butter, honey, and confectioners sugar in a large bowl with an electric mixer at low speed, then add flour mixture and mix until dough resembles coarse meal with some small (roughly pea-size) butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together, about 8 times.
4. 4On a work surface, roll out dough into a 12 inch by 15 inch rectangle. Using a sharp knife or a pizza cutter, cut dough into 1.25 inch by 2 inch crackers. Take all of the dough scraps that didn’t make it into pretty crackers, knead it together, and roll it out a second time. Cut remaining dough into 1.25 inch by 2 inch crackers.
5. 5Arrange crackers onto two parchment-lined baking pans, leaving 1/4 inch between each cracker. Place rosemary sprigs decoratively on top of dough, pressing lightly to help adhere, and sprinkle dough with 1 tablespoon granulated sugar.
6. 6Bake until golden brown, 20 to 25 minutes. Slide crackers on parchment to a rack and cool 5 minutes.