Honey-Lemon-Rosemary Shortbread
A easy, slightly sweet, savory, crumbly, sticky...Honey-Lemon-Rosemary Shortbread
  • 1⅔ c. flour
  • ⅓ c. sugar
  • ¾ c. butter
  • ¼ c. honey
  • finely grated fresh lemon rind of ½ lemon
  • Topping: ¼ c. honey mixed with freshly chopped rosemary
  1. In a food processor add the flour, sugar, butter, honey, and lemon rind.
  2. Pulse until it clumps.
  3. Pat into a buttered 8x8 pan.
  4. Chill for about ½ hour.
  5. Bake in a 350 degree oven for about 15 minutes.
  6. Remove from oven and using a pastry brush, apply the topping.
  7. Bake for another 10 minutes or until lightly browned.
  8. Remove from oven.
  9. Cool.
  10. Cut into squares.
Recipe by Ohio State Beekeepers Association at http://www.ohiostatebeekeepers.org/2013/recipes/bread/honey-lemon-rosemary-shortbread/