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CRYSTALLIZED GINGER ROSEMARY
SHORTBREAD
Maryellen Casey contributed this recipe posted by Karen
Brack in May 2001. “I made these at Christmas and everyone
wanted to take some home with them -- definitely
a hit!” Maryellen writes. “Best after a day or two, when
the rosemary taste has mellowed just a bit.”
Yield: 32 cookies
2 cups softened butter
13⁄4 cups sugar
4 cups flour
1 teaspoon salt
2 large eggs, beaten
1 cup chopped crystallized ginger
3 tablespoons chopped fresh rosemary
Beat butter and sugar until light. Sift together flour and
salt and add to butter and sugar.
Add three quarters of the beaten eggs, reserving rest for
glaze. Add in ginger and rosemary. Spread in 9-by-13-
inch pan.
Mix together reserved egg and 1 tablespoon water;
brush over batter. Bake at 350°F for about 35-45 minutes,
or until tester comes out clean. Cut when cool.

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