Try this Rosemary and Toasted-Caraway Shortbread recipe, or contribute your own.
Suggest a better description1) Preheat oven to 350 degrees Farenheight.
2) Toast caraway seeds in a small dry skillet over medium-high heat,
tossing occasionally, until fragrant, about 2 minutes. Coarsely
chop; set aside.
3) Using an electric mixer on medium-high speed, beat butter, gran-
ulated sugar, powdered sugar, and salt until very light and fluffy,
7 to 10 minutes (beating air into butter makes for tender short-
bread).
4) Reduce speed to low and add flour, caraway, and 2 teaspoon
chopped rosemary; mix just to combine. Dough will look shaggy
and a little dry (it's not!).
5) Press dough into two 8"-diameter cake pans. Brush with egg,
sprinkle with sanding sugar, and top with rosemary leaves.
Bake until shortbread is golden brown and sides pull away from
the pan, 20 to 25 minutes. Transfer pan to a wire rack; let cool
in pan before turning out and cutting into wedges or bars.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (154g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 300 | ||
Calories from Fat: 199 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.1g | 30 % | |
Saturated Fat 11.5g | 58 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 256.4mg | 79 % | |
Sodium 720.9mg | 25 % | |
Potassium 203.7mg | 5 % | |
Total Carbohydrate 18.3g | 5 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 17.9g | ||
Protein 8.2g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 300
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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