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Ginger Rosemary Shortbread




Source of Recipe


Karen Brack, via DMN


List of Ingredients




2 cups butter, softened
1 ¾ cups sugar
4 cups flour
1 teaspoon salt
2 large eggs
1 cup crystallized ginger, chopped (see note)
3 tablespoons fresh rosemary, chopped (do not substitute dried)




Recipe



Preheat oven to 350 F. Beat butter and sugar until light. Sift together flour and salt and add to butter and sugar.

Beat eggs; reserve 1/4 of eggs for glaze. Add the remainder of the eggs to butter and flour mixture. Add ginger and rosemary and mix well.

Spread in a greased 9x13-inch pan. Mix together reserved egg and 1 tablespoon water and brush over batter.

Bake for about 30 to 40 minutes or until tester comes out clean. Cut into squares when cool. Makes 24 cookies.


Note: Crystallized ginger is available at Asian groceries or gourmet shops. Do not try to chop it in a food processor. Use a large, heavy knife and oil the blade to avoid sticking.


PER COOKIE: Cal 308 (47% fat) Fat 16 g (10 g sat) Trace fiber Chol 59 mg Sodium 260 mg Carb 39 g Calcium 23 mg