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Name: Rosemary-Lemon Shortbread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 32
Cuisine: American
Ingredients: 1 ts Lemon Rind grated; 1/2 c Butter *or* margarine; 1 Egg yolk; 1/4 c Cornstarch; 1/4 ts Salt; 2 ts -Dried rosemary, crumbled; 1 c All-purpose flour; 2 tb Finely chopped rosemary; OR

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INGREDIENTS

1 ts Lemon Rind ; grated
1/2 c Butter *or* margarine
1 Egg yolk
1/4 c Cornstarch
1/4 ts Salt
2 ts -Dried rosemary, crumbled
1 c All-purpose flour
2 tb Finely chopped rosemary; OR

Servings

INSTRUCTIONS

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, 6 g carbohydate, 47 mg sodium, 14 mg cholesterol Exchanges: 1/4 starch/bread, 1/8 fruit, 1/2 fat

NOTES

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Rosemary-Lemon Shortbread

1 ts Lemon Rind grated
1/2 c Butter *or* margarine
1 Egg yolk
1/4 c Cornstarch
1/4 ts Salt
2 ts -Dried rosemary, crumbled
1 c All-purpose flour
2 tb Finely chopped rosemary; OR

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,                                     6 g carbohydate, 47 mg sodium,                                     14 mg cholesterol        Exchanges:  1/4 starch/bread, 1/8 fruit, 1/2 fat

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Nutrition

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Serving Size: 1 Serving (5g)
Recipe Makes: 32 Servings

Calories: 18
Calories from Fat: 2 (11%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0g
Cholesterol 6.6mg		2 %
Sodium 49.9mg		2 %
Potassium 6.2mg		0 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 3.3g
Protein 0.5g		1 %
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.

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Calories per serving: 18

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