Directions:
- Put oven rack in middle position and preheat oven to 375°F.
- Stir together flour, 1/4 cup sugar, salt, and chopped herbs in a bowl, then add butter and stir with a fork until mixture forms a dough. Divide dough in half and pat each half into a 6 1/2- to 7-inch round on an ungreased baking sheet. Crimp edges of rounds and cut each into 8 wedges with a sharp knife. Lightly brush with egg white and arrange 1 leaf of each herb on each wedge. Brush herbs lightly with egg white and sprinkle with remaining 1/2 tablespoon sugar. Prick each wedge once with a fork.
- Bake until golden, 15 to 17 minutes. Recut wedges while shortbread is hot, then cool completely on sheet on a rack.
- Shortbread keeps in an airtight container up to 5 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 143.43 Kcal (601 kJ) | ||
| Calories from fat | 104.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.61g | 18% | |
|---|---|---|---|
| Cholesterol | 30.5mg | 10% | |
| Sodium | 24.78mg | 1% | |
| Potassium | 24.12mg | 1% | |
| Total Carbs | 9.11g | 3% | |
| Sugars | 3.03g | 12% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 1.2g | 2% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.2mg | 1% | |
| Calcium | 7.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 488 Kcal (2043 kJ) | ||
| Calories from fat | 355.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.49g | 18% | |
|---|---|---|---|
| Cholesterol | 103.78mg | 10% | |
| Sodium | 84.3mg | 1% | |
| Potassium | 82.06mg | 1% | |
| Total Carbs | 31.01g | 3% | |
| Sugars | 10.32g | 12% | |
| Dietary Fiber | 1.11g | 1% | |
| Protein | 4.07g | 2% | |
| Vitamin C | 5.5mg | 3% | |
| Vitamin A | 0.5mg | 5% | |
| Iron | 0.6mg | 1% | |
| Calcium | 26.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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