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Recipe to Print-Rosemary Shortbread - Copy - Copy - Copy

$scale_by Recipe Name: Rosemary Shortbread - Copy - Copy - Copy Source: Submitted by: Last Modified: Course: Dessert Used in Baskets: No Base: Herbs/Spices Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 10.00 Minutes Number of Servings: 48 Inactive Prep Time: 0.00 Minutes Original Num Servings: 48 Cooking Time: 17.00 Minutes Heart Healthy: No Oven Temp: 325 Approx. Cost/Serving: $0.07 # Sides Included: 0 Difficulty: Easy Yields : 4 Dozen Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: Directions: Cream butter with electric mixer. Add in powdered sugar and beat well. Slowly add in flour, beating on very low speed until it’s all blended. Fold in rosemary. Let sit in fridge for 30 minutes before working the dough. Roll your dough out to 1/4 inch thickness and cut out star shapes with cutter {you'll need to ball up, re-roll and repeat a few times. Place onto a cookie sheet lined with parchment paper. Bake at 325 for 17 minutes, until lightly browned.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00