September 9, 2013

Chocolate Chip/Rosemary Shortbread Cookies

Chocolate and rosemary ~ two of my favorites, but it may seem strange to put them together in a cookie.  No fear!  The taste of the herb is subtle, and the extra butter and chips make a tasty shortbread cookie treat.

a strangely wonderful combination


1 cup (2 sticks) softened unsalted butter
1/2 cup sugar
1 teaspoon rosemary, chopped finely
1 teaspoon salt
1 teaspoon vanilla
2 cups flour
2/3 - 1 cup mini semi-sweet chocolate chips
Preheat oven to 325 degrees.
In a large bowl, beat together the butter and sugar.  Add the rosemary, salt, vanilla.  Beat in the flour, 1/2 cup at a time.
Stir in the chips by hand.

Gather the dough and form a ball.

On a floured surface, roll out the dough to a thickness of 1/2".  I made mine into a circle, but you could also form a rectangle.

Cut into pieces, and place onto a Silpat covered cookie sheet.  Prick the top of each piece with a fork.

Bake for approximately 25 minutes or until the cookies are lightly browned.  Remove from sheet and allow to cool.

Chocolate topping:
In a micro-safe bowl, melt 1/2 cup chocolate chips and 1 tablespoon butter or shortening.  Dip the cookies into the chocolate or lightly swirl the chocolate onto the cookies.

Enjoy!  ♥  Printable recipe


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