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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Fresh rosemary updates basic but timeless shortbread. Ingredients:
1 cup butter, softened |
3/4 cup sifted powdered sugar |
1/4 cup cornstarch |
1 3/4 cups all-purpose flour |
1 tablespoon minced fresh rosemary |
Directions:
1. Beat butter at medium speed of an electric mixer until creamy; gradually add powdered sugar and cornstarch, beating well. Stir in flour and rosemary. (Dough will be stiff.)
2. Divide dough in half. Shape 1 portion of dough into a 6 1/2 circle on an ungreased cookie sheet. Crimp edges with a fork. Cut dough into 8 wedges (do not separate). Repeat procedure with remaining dough. Cover and chill 1 hour.
3. Bake at 300° for 30 minutes or until done. Cool on cookie sheet 5 minutes. Remove shortbread wedges to a wire rack, and cool completely.
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