RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2675
View Recipe |
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Recipe Name: |
Rosemary Shortbread |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2013-12-16
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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: |
1152 |
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
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 96
Dozen
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Tested: |
No |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
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Ingredients:
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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. |
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Nutrition per Serving: |
Calories: |
43 |
Total Carbs: |
3.9 |
Net Carbs: |
3.8 |
Cholesterol: |
0.0 |
Fat: |
2.9 |
Protein: |
0.41 |
Fiber: |
0.10 |
Sodium: |
0.57 |
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Average Rating:
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