Rosemary Shortbread Cookies

Rosemary Shortbread Cookies
These were a surprise huge hit with the friends and race committee.

NGREDIENTS
* 2 cups all-purpose flour
* ⅔ cup granulated sugar
* 1 tablespoon finely chopped fresh rosemary
* 1 teaspoon plus 1 pinch kosher salt
* 1 cup (2 sticks) unsalted cold butter, cut into 1-inch chunks
* 1 to 2 teaspoons rosemary, chestnut or other dark, full-flavored honey (optional)

PREPARATION
1. Heat oven to 325 degrees. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter, and honey if desired, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't overprocess. Dough should not be smooth.
2. Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

Recipe credit to https://cooking.nytimes.com/ourcooks/melissa-clark/my-recipes

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