Lemon Glazed Rosemary Almond Shortbread #rsc

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 2 cups flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 tablespoon chopped fresh rosemary
• 1/2 cup finely chopped almonds
• 1 tablespoon lemon zest
• 3/4 cup unsalted butter, softened
• 2 tablespoons honey
• 1 cup confectioners' sugar, divided
• 1 1/2 tablespoons lemon juice
• reynolds wrap foil

Recipe

• 1 whisk together flour, salt, baking powder, rosemary, almonds and lemon zest in a bowl.
• 2 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 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 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 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.