Also, hello Finger Lakes!

I haven’t made Rosemary Shortbread in a while, but it’s VERY good — a lovely fragrant cookie.

Rosemary Shortbread

3/4 stick (6 tablespoons) unsalted
1 Tablespoon honey
1/4 cup confectioners’ sugar
1 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon chopped fresh rosemary leaves or 1 1/2 teaspoons dried rosemary, crumbled

Preheat oven to 350 F and butter generously a 9-inch cake pan or coat lightly a 9-inch 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 times of a fork and with flat sides of tines press edges decoratively. Press small rosemary sprigs on top (optional).

Bake shortbread in middle of oven 20 to 30 minutes, or until pale golden, and let stand in pan for 10 minutes. While 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.