Homemade Shortbread Cookies

Okay, so one thing that I miss more than anything from our time spent living in London is the amazing shortbread that you would find.  It’s probably a good thing for my figure that I don’t live there still, but it is nice to have a sweet treat like that every once in a while.

So, if these cookies look good to you, then this is a recipe that you’re going to want to keep and refer back to often!

I do have to say, I was a little apprehensive about the rosemary and chocolate mixed together, in a cookie, but they compliment each other so well,  It adds a little bit of elegance and sophistication to an otherwise boring cookie.  You can always omit those two ingredients, or just one, and try it out that way.

  • 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
  • Preheat the oven to 300 degrees. Cream the butter with sugar. 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. 
    *Note: If the dough begins to soften or feel greasy, chill the dough for 15 minutes in the fridge.

    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 (just for decoration). 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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    Filed under Brianna, Craft Projects, recipes

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