Rosemary-Lemon Shortbread

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 325°F. In a medium bowl combine first four ingredients (through rosemary). Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Form mixture into a ball; knead until smooth.

Step 2

On an ungreased cookie sheet pat dough into a 1/2-inch-thick circle. Cut circle into 16 wedges, leaving circle intact; prick with a fork. Bake 25 to 30 minutes or until bottoms just start to brown. Recut wedges while warm. Cool on cookie sheet 5 minutes. Remove; cool on a wire rack.

Step 3

In a small bowl, whisk together powdered sugar and lemon juice. If necessary, add additional lemon juice or water, 1 tsp. at a time, to reach drizzling consistency. Drizzle over cooled wedges. If you like, sprinkle with additional crushed freeze-dried raspberries. Let stand until set.