Rosemary-lemon shortbread

32 servings

Ingredients

Quantity Ingredient
1 cup All-purpose flour
½ cup 10X (confectioner's) sugar
½ cup Butter *or* margarine softened
¼ cup Cornstarch
6 g carbohydate, 47 mg sodium,
14 mg cholesterol
2 tablespoons Finely chopped rosemary; OR Dried rosemary, crumbled
1 Egg yolk
1 teaspoon Grated lemon rind
¼ teaspoon Salt

Directions

1. Preheat oven to 325 degrees (F). Line 9x9x2-inch square baking pan with

aluminum foil. Coat with nonstick vegetable oil cooking spray.

2. Combine the flour, sugar, butter, cornstarch, rosemary, egg yolk, lemon

rind, and salt in large bowl. With pastry blender or fork, blend the

mixture until uniformly crumbly. Scrape into the prepared pan; spread

level, pressing lightly to compact.

3. Bake in preheated 325 degree (F) oven for about 25 to 30 minutes or

until lightly golden around the outside edges. Gently life both the

foil and shortbread out of the pan onto a cutting surface. Slice into

bars with a long serrated knife. Transfer to wire rack to cool completely. Store in a tightly sealed tin.

Makes 32 2x1-inch bars.

Nutrient Value per Serving: 53 calories, 1 g protein, 3 g fat, Exchanges: ¼ starch/bread, ⅛ fruit, ½ fat

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