Try this Rosemary Shortbread recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350F. and butter generously a 9-inch cake pan or coat lightly 1 9-inch round shortbread mold with vegetable oil spray. In a bowl with an electric mixer beat butter and honey with sugar until light and fluffy. In another bowl whisk together flour, baking powder, salt, and chopped or dried rosemary. Beat flour mixture into butter mixture until just combined. On a lightly floured surface knead dough about 8 times, or until it just comes together. With floured hands press dough evenly into pan or mold. If using cake pan score dough into 8 wedges with floured tines of a fork and with flat sides of tines press edges decoratively. Press small rosemary sprigs on top. Bake shortbread in middle of oven 20 to 30 minutes, or until pale golden, and let stand in pan for 10 minutes. While shortbread is still warm, loosen edges from pan with a small knife and invert onto your hand covered with a kitchen towel. Invert shortbread onto a cutting board and cut halfway through round along score marks. Cool shortbread on a rack. Makes 8 shortbread cookies. Gourmet December 1994
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Serving Size: 1 Serving (141g) | ||
Recipe Makes: 1 servings | ||
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Calories: 485 | ||
Calories from Fat: 13 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 1680.4mg | 58 % | |
Potassium 208.5mg | 5 % | |
Total Carbohydrate 104g | 31 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 99.6g | ||
Protein 12.8g | 18 % | |
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: 485
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