Ginger and Rosemary Shortbread

A wonderful savory/sweet combination of flavors!

Ingredients:

 

4 sticks (2 cups) unsalted butter, softened

1 2/3 cups sugar

4 cups flour

1 teaspoon salt

2 large eggs, lightly beaten

½ cup chopped crystallized ginger (approx. one 2 oz. jar)

2 tablespoons fresh ginger, finely grated

3-4 tablespoons fresh rosemary,  chopped

2 teaspoons milk 

Directions:

• Preheat oven to 350 degrees
• Prepare a 9 x 13 inch baking pan with non stick baking spray
• Beat butter and sugar together with an electric mixer until light and fluffy
• Reserve 1 tablespoon of beaten eggs for egg wash, set aside
• Add salt and largest portion of eggs to butter mixture.  Beat well
• Gradually add in the flour. Mix well, but do not over beat
• Add gingers and rosemary. Mix well
• Press dough evenly into baking pan
• In a small bowl, beat reserved egg and milk together to make an egg wash. Brush on dough using a pastry brush
• Bake for 35-40 minutes or until a tester inserted comes out clean.  Cool shortbread in pan on a rack and cut into squares and then triangles.

Shortbread can be made ahead and put into a well sealed container and frozen.  Allow shortbread to come to room temp before serving.