Rosemary Chocolate Chip Shortbread (Melissa d'Arabian) |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 16 |
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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:
1. 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.
2. 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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