Cookie and Kate · by Cookie and Kate★ 4.7
Lemon, Rosemary and Olive Oil Shortbread
NUTRITION · PER SERVING55M COOK
CAL 6%·PRO 3%
CARBS 12G42% OF CAL
1G FIBER4G SUGAR6G OTHER
FAT 7G53% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and crisp shortbread with lemon and rosemary, made with olive oil instead of butter. These cookies are sweet with savory herbal notes, perfect for an afternoon treat.
dessertbritishbaked good🔥 ovendairy freeveganvegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 32- 3 cups white whole wheat flour
- 1 1/4 cups powdered sugar (yields sweet shortbread, scale back to 1 cup or just 3/4 cup for less sweet/more savory cookies)
- 1 teaspoon fine salt
- 1 tablespoon chopped fresh rosemary
- Zest of 2 lemons (preferably organic)
- 1 cup California Olive Ranch Everyday Extra Virgin Olive Oil
At a glance
PER SERVING · TIME 55M
CAL 6%·PRO 3%
CARBS 12G42% OF CAL
1G FIBER4G SUGAR6G OTHER
FAT 7G53% OF CAL
1G SAT6G 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
- 15m
- Cook
- 40m
- Sodium
- 73mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 42mg
- Calcium
- 0.25mg
- Iron
- 0.28mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 73MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.