View source for Olive Oil Shortbread with Rosemary and Chocolate Chunks

{{RecipeSummary
|PrepTime=20 min
|CookTime=20-25 min @ 325°
|Source=''Smitten Kitchen Everyday'' (pg 210)
|Yield=~2 dozen cookies
|Rating={{unrated}}
}}
=== Ingredients ===
* 1 1/2 c all-purpose flour
* 1/2 c powdered sugar
* 2 T + 1 t turbinado sugar
* 1/2 t fine sea salt
* 1/2 c mild olive oil<ref>For a milder flavor, replace half of the oil with a neutral/flavorless one.</ref>
* 1 t finely minced fresh rosemary leaves
* 1/2 c semisweet chocolate chips chopped into fine dice
* 1 egg white, beaten until loose (optional)

=== Preparation ===
Heat the oven to 325°.

In a large bowl, whisk together the flour, powdered sugar, 2 tablespoons turbinado sugar, and salt.  Add the olive oil and rosemary, and stir to combine.  Add the chocolate chunks and stir again.  Gather the dough with your hands into one mass.

Roll out the dough to an 8- to 9-inch roundish slab between two sheets of parchment paper.  Remove the top sheet and use the bottom to slide the cookie round onto the back of a large baking sheet.

If desired--it merely proves a little shine--brush the cookie with the egg white.  Sprinkle with remaining 1 teaspoon coarse sugar.  

Bake for 20 to 25 minutes.  Slide the cookie round carefully onto a cutting board while the cookie is still totally hot.  Cut with a sharp, thin knife into desired shape(s).<ref>You can cut this into shapes with cookie cutters, too, but the chocolate provides a little resistance.</ref>  Cool completely, then separate.

=== Notes ===
''Do ahead:''  This dough keeps well in the freezer.  Baked cookies keep for 2 weeks in an airtight tin at room temperature.

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[[Category:Cookies]]