Honey Butter Squares

A Treasury of Jewish Holiday Baking, p. 149

½ cup (1 stick) unsalted butter or margarine

¼ cup granulated sugar

2 tablespoons honey

Pinch of salt

¼ teaspoon baking powder

1 ¼ cups all-purpose flour

Confectioners’ sugar, for tossing

Preheat the oven to 350F.

In a bowl, cream the butter with the sugar and honey. Stir in the salt and baking powder. Work in the flour to make a stiff dough. 

It'll be crumbly at first, but eventually it comes together.

Press the dough evenly into a 9-inch square pan, patting it all around.

People don't like your fingerprints on their food? More for you, then.

Bake until lightly golden, 18 to 22 minutes, reducing the heat if the squares start to brown too quickly.

Cool, then cut into 1 ½-inch squares and toss lightly in the confectioners’ sugar.

I sprinkled instead of tossing to keep the sweetener content a little lower.

Delicate and delicious!

My Rating: 4/5 "These are a honey shortbread, although they honey isn't overwhelming so they're just pleasantly (not teeth-grindingly) sweet. The texture is a little crumbly, but that sort of goes with their delicateness of flavor. And since they're so light, you don't feel bad about having another one!"