Crumbly shortbread with a slight chewiness from the honey and a little bite from the flaked salt. You'll want to eat the entire tray.
Honey Shortbread Cookies
1-2/3 cup all-purpose flour, spooned and leveled
1/3 cup sugar
3/4 cup (1-1/2 sticks) unsalted butter, chilled and cubed
1/4 cup HONEY
1/2 tsp salt (kosher or sea salt recommended)
Line a rimmed cookie sheet with a piece of parchment cut to fit the bottom snugly.
Pulse flour and sugar together in a food processor. Add the butter and pulse until mixture resembles sand. Spread evenly and press into the bottom of the pan using your fingertips. Refrigerate for at least 30 minutes.
Preheat the oven to 350 degrees.
Carefully dock the refrigerated dough with a fork. Bake 35-40 minutes or until golden brown.
Remove the shortbread from the oven and pour the honey evenly over the surface, spreading with a pastry brush or the back of a spoon. Sprinkle with salt and return to the oven to bake for another 2-3 minutes.
Remove from oven and allow to cool on a rack for 10 minutes. Remove from the pan and cut into squares while still warm. Allow to cool completely before serving or storing in an airtight container.
Rinse your hands with cold water and dry before pressing the dough into the pan with your fingertips. This will help keep the butter cold and the dough from sticking to your hands.
Use a sharp knife and make sure to cut the shortbread into pieces while still warm. If you wait until it cools
completely, you may shatter the cookies when cutting.