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COOKIES - Rosemary Chocolate Chip Shortbread (Melissa)
Nb persons: 0
Yield: 16 cookies
Preparation time:
Total time:
Source:
| Rosemary Chocolate Chip Shortbread Recipe courtesy of Melissa d'Arabian 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.
Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/rosemary-chocolate-chip-shortbread-recipe.print.html?oc=linkback
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