Yield: ½ cup
- ½ cup (1 stick) salted butter, softened
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon honey
- Cream the butter in a small bowl until smooth. Stir in the rosemary. Add the honey and stir until partially mixed. Spoon the butter onto wax paper and roll into a log, twisting the ends like a peppermint wrapper.
- Chill until firm. Delicious spread atop Sweet Potato Biscuits.