Rosemary Ginger Shortbread

Name: Rosemary Ginger Shortbread
Ingredients: 2 cups Butter, Softened; 1-3/4 cup Sugar; 4 cups Flour; 1 teaspoon Kosher Salt; 2 whole Large Eggs, Beaten; 1 cup Crystallized Ginger, Chopped; 3 Tablespoons Fresh Rosemary, Chopped (may Use 2-3 Teaspoons Of Dried Rosemary For A Milder Flavor)

7 ingredients

1 steps

Ingredients

2 cups Butter, Softened
1-3/4 cup Sugar
4 cups Flour
1 teaspoon Kosher Salt
2 whole Large Eggs, Beaten
1 cup Crystallized Ginger, Chopped
3 Tablespoons Fresh Rosemary, Chopped (may Use 2-3 Teaspoons Of Dried Rosemary For A Milder Flavor)

Directions

1

["Preheat the oven to 350 degrees.", "Cream butter and sugar together until light and fluffy. In another bowl sift together flour and salt to add some air. Add this mixture to the butter and sugar and mix just until combined. As always, do not over-mix. Add approximately 3/4 of the beaten eggs and reserve the remaining 1/4 for a glaze. Add the chopped ginger and rosemary and mix until well incorporated.", "Spread the mixture into a 9\"x13\"" pan. No need to grease it; it has plenty of butter already in there! Mix that remaining 1/4 of the beaten eggs with 1 tablespoon of water until it's a pale yellow color. Brush this over the shortbread batter.""