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Recipe: Ginger Rosemary Squares

Savory Ginger Rosemary Squares

Is it a dessert or a salad? You decide!

2 sticks unsalted butter
7/8 cup sugar

– beat together until foamy

2 cups flour
1/2 t. salt

– combine, then fold into above

3/4 of one large egg

– fold (save remainder)

2 T. rosemary sprigs – fresh if possible, chopped
1/2 cup candied ginger, diced fine

– mix in

press dough into 8×8 baking dish

combine 1/4 egg with 2T water

– brush the top of the dough

score the dough 1/4 inch deep with a knife

Bake 25 – 35 minutes at 350 degrees, until brown around the edges

cool on a rack
cut into 1-inch squares
serve at room temp

(dough can be prepared ahead and kept in fridge for a few days)