Rosemary Chocolate Chip Shortbread - unsalted butter

Method

• Preheat the oven to 300 degrees F. Cream the butter with sugar using a handheld mixer.
• 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.
• Cook's Note: If the dough begins to soften or feel greasy, chill the dough for 15 minutes.
• 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.
• 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.