Rosemary-Lemon Shortbread - cooking recipe

Ingredients

1 c. all-purpose flour
1/2 c. confectioners sugar
1/2 c. low-fat margarine
1/4 c. cornstarch
2 Tbsp. rosemary, dried
1 egg yolk
1 tsp. grated lemon rind
1/4 tsp. salt

Preparation

Preheat oven to 325\u00b0.
Line 9 x 9 x 2-inch square baking pan with aluminum foil.
Coat with nonstick vegetable oil cooking spray.