Nutrition per serving may change if servings are adjusted.
1¼ cups flour
3 tablespoons sugar (see Tip)
2 teaspoons finely snipped fresh rosemary
1 teaspoon finely shredded orange peel
¼ cup chilled butter, cut up
¼ cup chilled tub-style vegetable oil spread
1 ounce white baking chocolate, melted
Preheat oven to 375°F. In a large bowl whisk together flour, sugar, rosemary and orange peel. Using a pastry blender, cut in butter and vegetable oil spread until mixture resembles fine crumbs and starts to cling. Using your hands, knead the mixture for several minutes until smooth; form into a ball.
Shape into a 9-inch square, using a rolling pin to flatten to approximately ⅛-inch thickness. Cut square into nine equal squares. Cut each square diagonally in half to form two triangles. Separate and transfer to a cookie sheet.
Bake about 12 minutes or until bottoms of triangles are starting to brown. Transfer cookies to a wire rack and cool completely. Drizzle tops with white chocolate and let stand until set.
Tip: If using a sugar substitute, choose from Splenda® Granular or Sweet'N Low® bulk or packets in place of granulated sugar. Follow package directions to use product amount that's equivalent to 3 tablespoons granulated sugar. Nutrition analysis per serving: same as below except 83 calories, 8 g carbohydrate.