Rosemary Ginger Shortbread

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.

Bake at 350 degrees Fahrenheit for 35 to 45 minutes, until it’s a light golden color and a toothpick comes out clean. Cut into 2″ bars when cool!

You might think 2″ is really tiny when you look at it, but these babies are like tasty flavor powerhouses!

Give ‘em a try today!