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