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    You are in: Home / Recipes / Rosemary Shortbread Recipe
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    Rosemary Shortbread

    Rosemary Shortbread. Photo by s'kat

    1/1 Photo of Rosemary Shortbread

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    s'kat's Note:

    from Gourmet

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 300°F Whisk together flour, salt, baking powder, and rosemary in a bowl.
    2. 2
      Mix together butter, honey, and confectioners sugar with elec.
    3. 3
      mixer at low speed, then add flour mixture and mix until dough resembles coarse meal (with some small, roughly pea-sized butter lumps).
    4. 4
      Gather dough,and transfer to an 8X8 square pan.
    5. 5
      Knead dough out into pan, making sure it has come together.
    6. 6
      Using tines of a fork, make marks around the edge of the pan, and also across where cookies will be cut when baked.
    7. 7
      In each square, arrange rosemary sprigs (if using) decoratively on top of dough, pressing lightly to help adhere, and sprinkle dough with 1/2 tablespoon granulated sugar.
    8. 8
      Bake shortbread in middle of oven until golden brown, 35-40 minutes.
    9. 9
      Cool 5 minutes, then cut along score marks, remove from pan, and allow to cool completely.
    10. 10
      Cooks' note: • Shortbread keeps in an airtight container at room temperature 1 week.

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    Nutritional Facts for Rosemary Shortbread

    Serving Size: 1 (27 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 159.0
     
    Calories from Fat 79
    49%
    Total Fat 8.7 g
    13%
    Saturated Fat 5.4 g
    27%
    Cholesterol 22.8 mg
    7%
    Sodium 122.0 mg
    5%
    Total Carbohydrate 18.6 g
    6%
    Dietary Fiber 0.4 g
    1%
    Sugars 6.6 g
    26%
    Protein 1.7 g
    3%

    The following items or measurements are not included:

    rosemary sprigs

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