Heat the oven to 325°F with a rack in the lower-middle position. Line a 13-by-9-inch baking pan with foil, letting the edges hang over the long sides of the pan.

In a bowl, combine the flour and cornmeal; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, rosemary and orange zest. Mix on low until the sugar is moistened and begins to clump, 1 to 2 minutes.

Add 14 tablespoons of the butter, increase to medium-high and beat until light and fluffy, 3 to 5 minutes, scraping down the bowl twice.

Reduce to low and gradually add the flour mixture (this should take about 30 seconds). Scrape down the bowl and mix on low until the dough forms around the paddle, about 1 minute.

Crumble the dough evenly over the bottom of the prepared pan. Coat the bottom of a dry measuring cup with cooking spray or oil, then use it to press the dough into an even layer.

Sprinkle the pine nuts over the dough in a single layer and press down firmly.

In a small bowl, microwave the remaining 2 tablespoons of butter until melted, about 30 seconds. Add the honey and stir until thoroughly combined. Brush the mixture over the bars, then bake until the top is deep golden brown, 40 to 45 minutes.

Let the bars cool in the pan for 15 minutes. Using the foil, lift the bars from pan, transfer to a cutting board and cut into 24 pieces. Let the bars cool completely on a wire rack before serving.

The cooled cookies can be stored in an airtight container at room temperature for up to 1 week.