herbal remedies

Not everyone is a fan of cloyingly sweet desserts. It's a sad, true phenomenon that I will never understand. Especially as I am sitting here eating mini marshmallows from the bag. It is with a tear in my eye and a marshmallow in my throat that I accept this and trudge on to make shortbread for my Mommy Dearest or date nut bars for my Grandma Sue. At least I will always have my sister and father, both of whom have the sweet-tooth disease.

What do you do for these batty people who want dessert but would most likely consider a meal-ender a plate of cheese with fruit? Get creative and get down with Mother Nature.

These rosemary shortbread cookies will make your average 8-year-old recoil at the "grassy" pieces and lack of artificial color but all those ladies eating watercress sandwiches will blot the corners of their mouths with pressed linen napkins and exclaim (quietly, of course) "what a delight!" Even better, they have just five ingredients and the ladies in waiting won't have to picture you toiling away at the stove with sweat {gasp} dripping down your brow.

Rosemary Shortbread

from Southern Living Incredible Cookies
Yield: 18 cookies or 8-10 slices

INGREDIENTS
1 1/2 C all-purpose flour
1/2 C butter, chilled
1/4 C sifted powdered sugar
2 T minced fresh rosemary
2 T granulated sugar

DIRECTIONS
1. Process first 4 ingredients in a food processor or blender until mixture forms a ball.
2. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut with a 2-inch cookie cutter; place on lightly greased baking sheets. If you don't feel like going through cookie cutter madness, press dough into an 8" or 9" tart pan and score lines into dough to form eight to ten separate pieces.

3. Bake at 325° for 18 to 20 minutes or until edges are lightly browned. Sprinkle with granulated sugar. Remove to wire racks to cool completely.

Nutrition: 89 cal, 5g fat 0mg sod, 10g carb, 1g protein