Rosemary Chocolate Chip Shortbread

Ingredients

• 0.3 cup chocolate chips mini
• 0.5 teaspoon rosemary dried crushed
• 1 cup flour all-purpose
• 0.5 teaspoon salt 
• 0.3 cup sugar 
• 0.5 cup butter unsalted softened room temperature 1 stick

Equipment

• baking sheet
• oven
• blender

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 300 degrees F. Cream the butter with the sugar using a handheld mixer.
3. Mix in the rosemary, salt, and flour, 1/4 cup at a time.
4. Sprinkle in the chocolate chips, and stir by hand until well-distributed. Gather the dough into a ball. (If the dough begins to soften or feel greasy, chill the dough for 15 minutes.)
5. Roll the dough out into a rectangle of 1/2-inch thickness and cut into rectangles about 1/2-inch by 2-inches.
6. Place the dough pieces on a cold ungreased baking sheet. Prick the tops with a fork.
7. Bake the shortbread until the dough starts to turn a golden color, about 25 minutes.
8. Remove the shortbread from the baking sheet and let cool completely on a rack.