Rosemary-Orange Shortbread

Rosemary-Orange Shortbread

0 Reviews
From: Diabetic Living Magazine

Looking for a unique, diabetes-friendly desert? This shortbread, flavored with rosemary and topped with a white chocolate drizzle, is ready in just 40 minutes.

Ingredients 18 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 18 servings
US
Metric
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

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.

Nutrition information

  • Serving size: 1 triangle
  • Per serving: 90 calories; 5 g fat(2 g sat); 0 g fiber; 10 g carbohydrates; 1 g protein; 25 mcg folate; 7 mg cholesterol; 3 g sugars; 193 IU vitamin A; 0 mg vitamin C; 5 mg calcium; 0 mg iron; 37 mg sodium; 16 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 fat, ½ other carbohydrate

Reviews 0