Gluten-Free Rosemary Shortbread Cookies

Directions

1. 1
   Combine all dry ingredients in a large bowl and whisk or pulse until well combined.
2. 2
   Add butter, honey, lemon zest, and rosemary and beat until well combined, 2 to 3 minutes, scraping sides of bowl occasionally.
3. 3
   Turn dough out on to a sheet of plastic wrap and form a disc about one inch thick. Wrap tightly and refrigerate for at least an hour.
4. 4
   Preheat oven to 355°F. when ready to bake and line 2 baking sheets with parchment paper.
5. 5
   On a silicone pastry mat or on a surface lightly floured with oat flour, roll out dough to ¼ inch thick. Use cookie cutters or a lid to cut shapes of your choice.
6. 6
   Use a lifter to transfer the cookies to the lined baking sheets, arranging them about 1 inch apart.
7. 7
   Bake for 12 - 14 minutes or until lightly browned around the edges.
8. 8
   Let stand on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.