Rosemary-Lemon Shortbread
Fragrant rosemary and zesty lemon elevate these buttery shortbread cookies, perfect for tea time or gifting, offering a delightful blend of herbal and citrus flavors.
Ingredients
Instructions
- Preheat oven to 325°F (163°C).
- Line a 9 x 9 x 2-inch square baking pan with aluminum foil.
- Coat the foil with nonstick vegetable oil cooking spray.
- In a mixing bowl, combine all-purpose flour, confectioners sugar, cornstarch, dried rosemary, and salt.
- Add the low-fat margarine and cut in until the mixture resembles coarse crumbs.
- Stir in the egg yolk and grated lemon rind until the dough comes together.
- Press the dough evenly into the prepared baking pan.
- Bake in the preheated oven for approximately 20 minutes, or until lightly golden around the edges.
- Allow to cool before cutting into squares and serving.
Nutrition & Diet Analysis (per serving)
754
kcal
38% DV
Protein
Fat
Carbs
Contains
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).