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.
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.
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.