Honey-Rosemary Shortbread Cookies
- Makes: 24 servings
- Prep 35 mins
- Bake 15 mins to 16 mins
snipped fresh rosemary
cold unsalted butter, cut into 8 pieces
- In a large bowl, combine the flour, sugar, rosemary and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Using a fork, stir in honey. Knead in bowl until dough begins to cling together. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 4 to 6 strokes or just until dough holds together. If necessary, cover dough with plastic wrap and chill 30 minutes.
- On lightly floured surface, roll dough to 1/4-inch thickness. Using 2-inch round cutter, cut into circles. Place 1 inch apart on ungreased large cookie sheet. Reroll as needed.
- Bake in a 325 degree F oven for 15 to 16 minutes or until edges are firm and tops are lightly browned. Transfer to a wire rack and let cool. Makes 24.
(Honey-Rosemary Shortbread Cookies)Servings Per Recipe 24, Niacin (mg) 1, Riboflavin (mg) 0, Potassium (mg) 15, Thiamin (mg) 0, iron (mg) 1, sodium (mg) 81, Folate (µg) 20, sugar (g) 8, Monosaturated fat (g) 2, cal. (kcal) 119, pro. (g) 1, vit. A (IU) 194, chol. (mg) 15, sat. fat (g) 4, carb. (g) 16, Fat, total (g) 6