New York Times Rosemary Shortbread

New York Times Rosemary Shortbread

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New York Times Rosemary Shortbread With All Purpose Flour, Granulated Sugar, Fresh Rosemary, Kosher Salt, Butter, Honey, Sanding Sugar

The ingredient of New York Times Rosemary Shortbread

  1. 2 cups all purpose flour
  2. 2/3 cup granulated sugar
  3. 1 tablespoon fresh rosemary finely chopped
  4. 1 teaspoon kosher salt
  5. 1 cup butter cut into 1-inch chunks
  6. 2 teaspoons honey
  7. 2 tablespoons sanding sugar Demera or regular granulated sugar

The instruction how to make New York Times Rosemary Shortbread

Nutritions of New York Times Rosemary Shortbread

calories: NutritionInformation
carbohydrateContent: 290 calories
cholesterolContent: 32 grams
fatContent: 45 milligrams
fiberContent: 17 grams
proteinContent: 1 grams
saturatedFatContent: 2 grams
sodiumContent: 11 grams
sugarContent: 340 milligrams
: 15 grams

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