Rosemary Shortbread

Rosemary Shortbread could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 16 and costs 17 cents per serving. One serving contains 159 calories, 2g of protein, and 9g of fat. A mixture of salt, confectioners sugar, honey, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is liked by 70 foodies and cooks. From preparation to the plate, this recipe takes roughly 35 minutes. It is brought to you by The Corner Kitchen. With a spoonacular score of 9%, this dish is improvable. If you like this recipe, you might also like recipes such as rosemary lemon shortbread + a rosemary citrus spritzer, Rosemary Shortbread, and Lemon Rosemary Shortbread.

Servings: 16

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

1/2 teaspoon baking powder

1/2 cup confectioners sugar

2 cups flour

1 tablespoon fresh rosemary, chopped

1 tablespoon granulated sugar

2 tablespoons honey

3/4 teaspoon salt

1 1/2 sticks unsalted butter, softened

Equipment:

hand mixer

whisk

bowl

oven

frying pan

plastic wrap

wax paper

wire rack

Cooking instruction summary:

Preheat oven to 300°F.Butter and flour a 9-inch round pan.In a medium bowl, whisk together flour, salt, baking powder and rosemary.In a large bowl, combine butter, honey and confectioners sugar with an electric mixer at low speed, then add flour mixture and mix until dough resembles course meal with some small (think pea-size) butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it comes together.Transfer dough to the prepared pan. Use a fork or piece of wax paper (my preference) or plastic wrap to press dough evenly into the pan. use a fork to score the dough into wedges. Sprinkle with remaining granulated sugar.Bake until golden brown, about 18 to 24 minutes. Transfer the pan to a wire cooling rack.

 

Step by step:


1. Preheat oven to 300°F.Butter and flour a 9-inch round pan.In a medium bowl, whisk together flour, salt, baking powder and rosemary.In a large bowl, combine butter, honey and confectioners sugar with an electric mixer at low speed, then add flour mixture and mix until dough resembles course meal with some small (think pea-size) butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it comes together.

2. Transfer dough to the prepared pan. Use a fork or piece of wax paper (my preference) or plastic wrap to press dough evenly into the pan. use a fork to score the dough into wedges. Sprinkle with remaining granulated sugar.

3. Bake until golden brown, about 18 to 24 minutes.

4. Transfer the pan to a wire cooling rack.


Nutrition Information:

Quickview
158k Calories
1g Protein
8g Total Fat
18g Carbs
0% Health Score
Limit These
Calories
158k
8%

Fat
8g
13%

  Saturated Fat
5g
34%

Carbohydrates
18g
6%

  Sugar
6g
7%

Cholesterol
22mg
8%

Sodium
110mg
5%

Get Enough Of These
Protein
1g
3%

Vitamin B1
0.12mg
8%

Selenium
5µg
8%

Folate
29µg
7%

Manganese
0.11mg
6%

Vitamin A
268IU
5%

Vitamin B2
0.08mg
5%

Vitamin B3
0.93mg
5%

Iron
0.76mg
4%

Phosphorus
28mg
3%

Fiber
0.45g
2%

Vitamin E
0.26mg
2%

Copper
0.03mg
1%

Calcium
10mg
1%

Vitamin D
0.16µg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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