Rosemary-Lemon Shortbread

8 ingredients
3 steps

Ingredients

  • 1 c. all-purpose flour
  • 1/2 c. confectioners sugar
  • 1/2 c. low-fat margarine
  • 1/4 c. cornstarch
  • 2 Tbsp. rosemary, dried
  • 1 egg yolk
  • 1 tsp. grated lemon rind
  • 1/4 tsp. salt

Directions

  1. 1
    Preheat oven to 325°.
  2. 2
    Line 9 x 9 x 2-inch square baking pan with aluminum foil.
  3. 3
    Coat with nonstick vegetable oil cooking spray.

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