Paul'S Candied-Ginger And Rosemary Squares

• 1 3/4 cups sugar
• 4 sticks unsalted butter
• 1 teaspoon salt
• 2 tablespoons fresh rosemary, chopped (3 tablespoons if using dried)
• 1 cup candied ginger, chopped
• 1 tablespoon water
• 4 cups all purpose flour, sift with salt
• 2 each large eggs, beaten

1. Preheat oven to 350 degrees F.
2. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Into a medium bowl sift together flour and salt and gradually beat into butter mixture with three fourths of eggs. Beat in ginger and rosemary and press dough evenly into a 13" x 9" baking pan.
3. In a small bowl beat water into remaining egg to make an egg wash and brush on dough. With back of knife score dough (about 1/4 inch deep) in a crosshatch pattern and bake in middle of oven 35 to 45 minutes, or until a tester inserted in center comes out clean. Cool pastry in pan on a rack and cut into 24 squares. Pastry may be made 5 days ahead and chilled covered. Let pastry come to room temperature before serving.
4. Garnish pastry with rosemary sprigs. Serves 16 to 20 as hearty hors d'oeuvre.

sugar, butter, salt, fresh rosemary, candied ginger, water, flour, eggs

Taken from www.epicurious.com/recipes/member/views/pauls-candied-ginger-and-rosemary-squares-50020334 (may not work)