Rosemary-Walnut Shortbread

This was provided to me by a friend on Facebook - very yummy. I have not found herbal honey in this area but betting it can be found. I grind some dried herbs into a powdery substance. These are good to eat with soup. I am making some tonight to go with our black eyed peas and collard greens.

Rosemary-Walnut Shortbread
(adapted by Ann Arbor News (in 2005? now defunct) from Covered in Honey by Mani Niall, Rodale, 2003)

1 3/4 c + 2T all-purpose flour
1 1/2 c walnuts, chopped
1/4 t salt
1 c unsalted butter, cold & chopped into small pieces
1/2 c mild herbal honey (rosemary, thyme, lavender, or sage)--I used regular honey plus 1/2 t powdered rosemary.
1 T fresh lemon juice
1/2 t diced fresh rosemary leaves
Glaze:
1 T fresh lemon juice
2 T mild herbal honey, same as above

1. Pulse flour, nuts, and salt in processor to dice nuts. add butter and pulse to coarse crumbs. Add honey, lemon juice, and rosemary and pulse until mixture forms ball. Wrap dough in plastic as a log 1 .5" to 2" in diameter. Refrigerate 1 hr until firm but pliable.
2. To make glaze, whisk together honey and lemon juice. Preheat oven to 350 degrees.
3. Cut dough into slices 1/2" thick and place on prepared baking sheets. Bake for 18 minutes or until golden around edges. (You might want to rotate sheets for even baking.) Carefully remove to wire cooling rack, and brush lightly with glaze.
4. When cool and glaze is dry store in an airtight container.
Makes 30.

from Jan Kusler