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Recipe courtesy of Melissa d'Arabian
Rosemary Chocolate Chip Shortbread
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- Level: Easy
- Total: 1 hr 10 min
- Prep: 30 min
- Inactive: 15 min
- Cook: 25 min
- Yield: 16 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 115
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 0 g
- Sugar
- 6 g
- Protein
- 1 g
- Cholesterol
- 16 mg
- Sodium
- 53 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 30 min
- Inactive: 15 min
- Cook: 25 min
- Yield: 16 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 115
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 0 g
- Sugar
- 6 g
- Protein
- 1 g
- Cholesterol
- 16 mg
- Sodium
- 53 mg
Ingredients
Directions
- Preheat the oven to 300 degrees F. Cream the butter with the 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. (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-inches. Place the dough pieces on a cold ungreased baking sheet. Prick the tops with a fork. Bake the shortbread until the dough starts to turn a golden color, about 25 minutes. Remove the shortbread from the baking sheet and let cool completely on a rack.
