Rosemary-lemon shortbread
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Rosemary-lemon shortbread
  Shortbread    Herbs    Cookies  
Last updated 6/12/2012 1:20:54 AM. Recipe ID 52846. Report a problem with this recipe.
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      Title: Rosemary-lemon shortbread
 Categories: Herbs, Breads, Cookies
      Yield: 32 Servings
 
      1 c  All-purpose flour
    1/2 c  10X (confectioner's) sugar
    1/2 c  Butter *or* margarine
           - softened
    1/4 c  Cornstarch
      2 tb Finely chopped rosemary; OR
      2 ts -Dried rosemary, crumbled
      1    Egg yolk
      1 ts Grated lemon rind
    1/4 ts Salt
 
  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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Recipe ID 52846 (Apr 03, 2005)

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