Honey Rosemary Shortbread Cookies

Preheat oven to 325° F.

In a medium sized bowl, sift together the all-purpose flour, rice flour, rosemary, and salt. Set aside.

In a large mixing bowl, beat butter on medium speed until smooth and creamy. Add the honey and mix until well combined. While mixing on medium speed, slowly add the sugar, scraping down the sides of the bowl as needed. Beat for 5 minutes until sugar is well combined and the mixture is smooth and creamy.

Add the flour mixture in three batches and mix on low just until combined. Put dough out onto a lightly floured surface and knead dough 5 or 6 times into a round disk. Using a rolling pin, roll out dough to a thickness of 1/4″ and cut using a 2″ inch round cookie cutter. Place cookies onto an ungreased airbake cookie sheet or a regular cookie sheet lined with parchment paper. Prick the tops of each cookie three times using the tines of a fork.

Bake for 12 to 16 minutes just until the edges are set and the bottoms are very lightly browned. The tops and sides should not be browned. Remove to a cooling rack and allow to cool completely.

Store in a covered container. These will keep for several days.