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    You are in: Home / Recipes / Rosemary and Toasted-Caraway Shortbread Recipe
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    Rosemary and Toasted-Caraway Shortbread

    Total Time:

    Prep Time:

    Cook Time:

    34 mins

    12 mins

    22 mins

    Ambervim's Note:

    WOW sweet with rosemary!!! I can't wait to try this. I always have an abundance of rosemary in my yard. I found this in December 2013 Bon Appetit.

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    Ingredients:

    Yield:

    8 inch ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°.
    2. 2
      Toast caraway seeds in a small dry skillet over medium-high heat, tossing occasionally, until fragrant, about 2 minutes. Coarsely chop and set aside.
    3. 3
      Using an electric mixer on medium-high speed, beat butter, granulated sugar, powdered sugar, and salt until very light and fluffy. This will take about 7–10 minutes
    4. 4
      Reduce speed to low and add flour, caraway, and 2 teaspoons chopped rosemary; mix just to combine. Dough will look shaggy and a little dry (it’s not!).
    5. 5
      Press dough into two 8 inch diameter cake pans. Brush with egg, sprinkle with sanding sugar, and top with rosemary leaves.
    6. 6
      Bake until shortbread is golden brown and sides pull away from pan, about 20–25 minutes.
    7. 7
      Transfer pan to a wire rack; let cool in pan before turning out and cutting into wedges or bars.
    8. 8
      DO AHEAD: Shortbread dough can be made 1 month ahead; wrap tightly and freeze. Shortbread can be baked 1 week ahead; store wrapped tightly at room temperature.

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    Nutritional Facts for Rosemary and Toasted-Caraway Shortbread

    Serving Size: 1 (725 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1674.5
     
    Calories from Fat 865
    51%
    Total Fat 96.1 g
    147%
    Saturated Fat 59.3 g
    296%
    Cholesterol 337.0 mg
    112%
    Sodium 1431.5 mg
    59%
    Total Carbohydrate 185.1 g
    61%
    Dietary Fiber 4.7 g
    18%
    Sugars 65.1 g
    260%
    Protein 20.4 g
    40%

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