Alexandra's Kitchen · by Alexandra Stafford★ 4.9
Food Processor Rosemary Shortbread
NUTRITION · PER SERVING55M COOK
CAL 10%·PRO 5%
CARBS 20G41% OF CAL
2G FIBER9G ADDED0G INTRINSIC10G OTHER9G TOTAL SUGAR
FAT 12G55% OF CAL
7G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A buttery shortbread cookie infused with fresh rosemary and honey, made easily in a food processor. A sophisticated, herb-forward treat for tea time or a simple dessert.
dessertamericanbaked good⚙️ food processor🥧 baking dish🔥 ovenvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 2 cups (256 g) all-purpose flour
- 2/3 cup (134 g) granulated sugar
- 1 scant tablespoon of finely chopped fresh rosemary (see photo above)
- 1 teaspoon plus 1 pinch kosher salt
- 1 cup (227 g) unsalted cold butter, cut into 1-inch chunks
- 1 1/2 tsp. honey
At a glance
PER SERVING · TIME 55M
CAL 10%·PRO 5%
CARBS 20G41% OF CAL
2G FIBER9G ADDED0G INTRINSIC10G OTHER9G TOTAL SUGAR
FAT 12G55% OF CAL
7G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 112mg
- Total sugar
- 9g
- Added sugar
- 9g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 63mg
- Calcium
- 9mg
- Iron
- 0.60mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 112MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.