Ginger Rosemary Shortbread
This buttery shortbread is both savory and sweet which makes it a wonderful surprise on any holiday cookie platter.
Ingredients
- 2 cups unsalted butter, softened to room temperature
- 1 2/3 cups sugar
- 4 cups flour
- 1 tsp salt
- 2 large eggs, beaten (1 tablespoon reserved)
- 2 ounce jar of crystalized ginger, chopped
- 2 tbsp fresh rosemary, chopped
- 2 tbsp freshly grated ginger, finely grated
- 2 tsp milk
Instructions
- Preheat oven to 350 degrees. Prepare a 9"x13" baking pan with baking spray.
- In a large mixer bowl, beat butter and sugar together until light and fluffy, about 4 minutes.
- Add salt and larger portion of eggs (reserving 1 tablespoon for egg wash) to butter mixture. Beat well.
- Gradually add in the flour. Mix well, but do not overbeat. Stir in gingers and rosemary.
- Press dough evenly into baking pan.
- In small bowl combine milk and 1 tablespoon of egg. Beat well. Using a pastry brush, lightly brush top of shortbread.
- Bake for 35-40 minutes, or until a tester comes out clean. Cool in pan on wire rack.
- When shortbread is cool, transfer to a large cutting board. The sides of the shortbread may be very dark. You can trim the edges with a large knife if needed.
- With long side of shortbread facing you, cut into seven equal strips. Cut each strip into 5 equal squares. Cut each square diagonally into two triangles.
- Store shortbread in an airtight container, or freeze with waxed paper, or parchment, between layers.