1 Video | Photo: Rosemary Chocolate Chip Shortbread Recipe
Ingredients
- 1/2 cup unsalted butter (1 stick), softened to room temperature
- 1/4 cup sugar
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1/3 cup mini chocolate chips
Directions
Preheat the oven to 300 degrees F. Cream the butter with sugar using a handheld mixer. Mix in the rosemary, salt, and flour, 1/4 cup at a time. Sprinkle in the chocolate chips, and stir by hand until well-distributed. Gather the dough into a ball. Cook's Note: If the dough begins to soften or feel greasy, chill the dough for 15 minutes.
Roll the dough out into a rectangle of 1/2-inch thickness and cut into rectangles about 1/2-inch by 2-inch. Place the dough on a cold ungreased baking sheet. Prick the top with a fork. Bake the shortbread for 25 minutes, or until the dough starts to turn a golden color. Remove the shortbread from the baking sheet and let cool completely on a rack.
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By lisamarisababy
Hagerstown, MD
on March 15, 2013
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I made these cookies. The dough was crumbly at first, but I added 1 or 2 teaspoons of water and that did the trick. I cut them into squares, but it doesn't matter. The rosemary tastes almost....sweet?! These are a great balance between sweet and savory and are a party in your mouth Totally making again!
By EmCF
Columbus, Ohio
on February 20, 2013
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This provided a great classic shortbread texture with the pleasant unexpected flavor and aroma from the rosemary. I also baked these in a glass dish, and for me this resulted in the need to cook for roughly 10 extra minutes (I just watched for the appearance of the golden brown color Melissa references. Hands on cooking time was still only a matter of minutes! Would be great for an afternoon tea.
By bethrado
on January 05, 2013
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I loved this recipe. It's my new favorite! Easy to make, very rich and tasty.
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