Rosemary Chocolate Chip Shortbread
  • ½ cup unsalted butter (1 stick), softened to room temperature
  • ¼ cup turbinado (or sugar)
  • 1 teaspoon fresh rosemary, chopped (1/2 teaspoon dried rosemary)
  • ½ teaspoon salt
  • 1¼ cup whole wheat flour
  • ⅓ cup mini chocolate chips
  1. Preheat the oven to 300 degrees.
  2. Cream the butter and sugar with a handheld mixer. Add the rosemary, salt, and flour, about ¼ cup at a time. Sprinkle in the chocolate chips, and stir by hand until
  3. Gather the dough into a ball.
  4. Cook’s Note: If the dough begins to soften or feel greasy, chill the dough for 15 minutes.
  5. Roll the dough out into a rectangle of ½-inch thickness and cut into rectangles about ½-inch by 2-inch.
  6. Place the dough on a cold ungreased baking sheet.
  7. 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.
Recipe by Faithful Provisions at