Rosemary (or Lavender) Shortbread

Combine:
2 cups all-purpose flour
3/4 t. salt
1/2 t. baking powder
1 T. chopped fresh rosemary (or lavender flowers)
Mix in electric mixer at low speed:
3/4 C. butter
2 T. honey
1/2 C. confectioners sugar

Add flour mixture and mix until dough resembles course meal. Can have small
butter lumps. Gather into a ball and transfer to lightly floured surface. Knead until it
just comes together about 8 times.
Halve dough and form each half into a 5 inch disk. Roll out each disk
between two pieces of parchment paper into a 9 inch round.
Remove top sheet of parchment and place dough and bottom sheet on baking
sheet. Score into 8 wedges by pricking with fork. Tidy up edges with fork marks.
Place a sprig of rosemary or lavender on each piece and sprinkle with
granulated sugar.
Bake in middle of oven until golden brown, 20-25 minutes.