Shortbread is one of the easiest things to make. It basically has four ingredients: butter, sugar, flour, salt. Once you have that down, with the ratios and all, you can add whatever you want to your shortbread.
Food Network chef Melissa d’Arabian
made this shortbread recipe on her show “Ten Dollar Dinners,” which is actually a pretty good show. She has many nice recipes, and I love making this one when I am having guests over, or even to take with me to social gatherings.
My only change to her original recipe is that I use fresh rosemary instead of dried rosemary. You can see her recipe here
Rosemary Chocolate Chip Shortbread
(Makes roughly 12 2″ round cookies)
1/2 cup unsalted butter, room temperature
1/4 cup sugar
1 tsp fresh rosemary, minced
1/2 teaspoon salt
1 cup all-purpose flour
a handful of large, bittersweet, chocolate chips, cut into smaller pieces
Preheat the oven to 300º F. Put your baking sheet in the freezer, ungreased and uncovered.
In a medium-sized mixing bowl, cream the butter and the sugar using a handheld mixer. You can also use a stand mixer if you are lucky enough to own one. Add in the rosemary, salt, and flour, 1/4 cup at a time. When they are all mixed together, your dough should have the consistency of wet sand. Turn off the mixer, and add in the chocolate chips, gently mixing them together with the dough. Bring the dough into a ball, and take it out of the bowl. If your dough begins to soften or feel too greasy, chill it for 15 minutes in the refrigerator.
Roll out your dough to 1/2-inch thickness. You can either cut it into rectangles with a knife (that are two inches long and 1/2 inch high) or you can use any shaped cookie cutter that is no more than two inches long. When all of your cookies are ready, take your baking sheet out of the freezer, and put the cut cookies on. Prick the top with a fork once (For rectangles) or twice (in a t) for circles. Bake for 25-27 minutes or until the dough starts to turn a golden color.
Cool on a wire rack, and enjoy (with a cold glass of milk).
Love and Happy Spatulas,