Olive Oil Shortbread with Rosemary and Chocolate Chunks
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 20-25 min @ 325° |
| Source | Smitten Kitchen Everyday (pg 210) |
| Yield / serves | ~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[1]
- 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).[2] 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.
