Recipe Details
Ingredients
-
1 ½cupsunsalted butter
-
⅔cupwhite sugar
-
2tablespoonschopped fresh rosemary
-
2 ¾cupsall-purpose flour
-
¼teaspoonsalt
-
2teaspoonswhite sugar for decoration
Cooking Directions
-
In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
-
Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
-
On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2×2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
-
Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe36 | |
| Calories118 | |
| % Daily Value * | |
| Total Fat 8g |
10% |
| Saturated Fat 5g |
25% |
| Cholesterol 20mg |
7% |
| Sodium 17mg |
1% |
| Total Carbohydrate 11g |
4% |
| Dietary Fiber 0g |
1% |
| Total Sugars 4g |
|
| Protein 1g |
|
| Calcium 4mg |
0% |
| Iron 1mg |
3% |
| Potassium 13mg |
0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
