Ingredients
-
2
-
3/4
-
1/2
-
1
-
1/2
-
1
-
3/4
-
2
-
1
-
1 1/2
-
-
-
-
-
Directions
Steps
|
1
Done
|
Whisk Together Flour, Salt, Baking Powder, Rosemary, Almonds and Lemon Zest in a Bowl. |
|
2
Done
|
Mix Together, Butter, Honey and 1/2 Cup of the Confectioners Sugar in a Large Bowl With an Electric Mixer at Low Speed, Then Add the Flour Mixture and Mix Until the Ingredients Are Just Incorporated. |
|
3
Done
|
Lay a Roughly 12 X 17 Inch Sheet of Reynolds Wrap Foil Onto a Work Surface. Dump the Dough Onto the Center of the Foil and With Your Hands Form the Dough Into a Roll Approximately 12 Inches Long. Wrap the Roll With the Foil, Using the Foil as an Aid to Further Compress the Dough. Chill the Dough in the Foil For 1 Hour. |
|
4
Done
|
Unwrap the Chilled Dough and Slice It Carefully With a Sharp Knife Into 1/3 Inch Rounds. Place Rounds Onto an Ungreased Reynolds Wrap Foil Lined Baking Sheet and Bake in a 300 Degree Oven For 10 to 12 Minutes or Until the Edges of the Shortbread Are Golden Brown. Cool the Shortbread in the Pan. |
|
5
Done
|
Meanwhile Combine the Remaining 1/2 Cup Confectioners Sugar With the Lemon Juice. Drizzle Over the Cooled Shortbread. Use the Foil Liner to Wrap and Store the Shortbread If Desired. |
