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Add a photoServings: 12
Ingredients
- 1 c. All-purpose flour
- 1/2 c. 10X (confectioner's) sugar
- 1/2 c. Butter *or possibly* margarine softened
- 1/4 c. Cornstarch
- 2 Tbsp. Finely minced rosemary, Or possibly
- 2 tsp -Dry rosemary, crumbled
- 1 x Egg yolk
- 1 tsp Grated lemon rind
- 1/4 tsp 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 possibly fork, blend the mix till 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 min oruntil lightly golden brown 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 cold completely. Store in a tightly sealed tin.
- Makes 32 2x1-inch bars.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 23g | |
| Recipe makes 12 servings | |
| Calories 118 | |
| Calories from Fat 69 | 58% |
| Total Fat 7.86g | 10% |
| Saturated Fat 4.92g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 104mg | 4% |
| Potassium 19mg | 1% |
| Total Carbs 10.77g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.04g | 0% |
| Protein 1.19g | 2% |
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