Rosemary Orange Shortbread Cookies
Cooking time
12 min
Preparation time
20 min
Ingredients
- 2 cups all purpose flour
- 3/4 teaspoon salt
- 1 tablespoon crushed dried rosemary leaves
- 2 teaspoons dried orange peel *
- 1 cup Flora™ Plant Butter Unsalted
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
| Energy (kcal) | 2798 kcal |
| Energy (kJ) | 11705 kJ |
| Protein (g) | 26.4 g |
| Carbohydrate incl. fibre (g) | 255.9 g |
| Carbohydrate excl. fibre (g) | 247.3 g |
| Sugar (g) | 59.9 g |
| Fibre (g) | 8.6 g |
| Fat (g) | 186.2 g |
| Saturated fat (g) | 35.1 g |
| Unsaturated fat (g) | 144.8 g |
| Monounsaturated fat (g) | 88.6 g |
| Polyunsaturated fat (g) | 56.3 g |
| Trans fat (g) | 33.8 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 1757 mg |
| Salt (g) | 4.38 g |
| Vitamin A (IU) | 8241 IU |
| Vitamin C (mg) | 7.9 mg |
| Calcium (mg) | 95 mg |
| Iron (mg) | 4.11 mg |
| Potassium (mg) | 356 mg |
Instructions
- Preheat oven to 350F°. Line 2 rimmed baking sheets with parchment paper. Combine flour and salt in medium bowl; set aside. Combine rosemary and orange peel; remove 2 teaspoons rosemary mixture and reserve for topping.
- Beat Flora Plant Butter in large bowl with electric mixer until fluffy, about 3 minutes. Beat in confectioners’ sugar, rosemary and orange peel mixture and vanilla until pale and fluffy, scraping down sides of bowl occasionally, about 2 minutes. Beat in flour mixture on low speed just until blended and dough sticks together when pinched with fingers.
- Roll dough into 1-inch balls with lightly floured hands and arrange on prepared baking sheets, 2 inches apart. Use a flat bottom glass or cup dipped in flour, to gently flatten each ball to 1/4-inch thickness. Lighly sprinkle reserved rosemary mixture over cookies.
- Bake 12 to 14 minutes or until firm and golden on bottoms. Cookies should be pale on top. Cool 2 minutes on wire rack; remove from baking sheets and cool completely.
