ROSEMARY SHORTBREAD COOKIES

Rosemary Shortbread Cookies image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 35m

Yield 18

Number Of Ingredients 5

1 1/2 cups Gold Medal™ all-purpose flour
1/2 cup cold butter, cut into pieces
1/4 cup powdered sugar
2 tablespoons finely chopped fresh rosemary leaves
2 tablespoons granulated sugar

Steps:

Heat oven to 325°F. Spray cookie sheet with cooking spray.
In food processor, place flour, butter, powdered sugar and rosemary. Cover; process until dough forms a ball.
On lightly floured surface, roll dough to 1/4-inch thickness. Cut with floured scalloped 2-inch cookie cutter. On cookie sheet, place cutouts about 2 inches apart.
Bake 18 to 20 minutes or until edges are lightly browned. Sprinkle with granulated sugar. Remove from cookie sheet to cooling rack.

Nutrition Facts : Calories 100, Carbohydrate 11 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 45 mg