Rosemary-lemon Shortbreadbreads, cookies, herbs 1 cup all-purpose flour 1/2 cup 10x (confectioner's) sugar 1/2 cup butter *or* margarine softened 1/4 cup cornstarch 2 tablespoon finely chopped rosemary; or dried rosemary, crumbl 1 egg yolk 1 teaspoon grated lemon rind 1/4 teaspoon 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 |
