Honey-Rosemary Shortbread Cookies
- Makes: 24 servings
- Hands On 30 hrs
- Total Time 1 hr
snipped fresh rosemary
cold unsalted butter, cut into 8 pieces
- Preheat oven to 325 degrees . 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 a 2-inch cutter, cut out cookies. Place 1 inch apart on ungreased large cookie sheet. Reroll as needed.
- Bake for 13 to 15 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, Monounsaturated fat (g) 2, cal. (kcal) 119, pro. (g) 1, vit. A (IU) 194, Pyridoxine (Vit. B6) (mg) 0, vit. C (mg) 0, fiber (g) 0, Polyunsaturated fat (g) 0, chol. (mg) 15, sat. fat (g) 4, Trans fatty acid (g) 0, calcium (mg) 0, carb. (g) 16, Fat, total (g) 6, Cobalamin (Vit. B12) (µg) 0