I love a delicious cookie that I can whip up in a snap. Even more important with recipes like this is knowing that I will always have the ingredients on hand. Such is the case with my favorite shortbread recipe. Not only is it easy, but the recipe is incredibly versatile. In this version I combined chocolate and rosemary, however you could also switch it up by omitting the rosemary all together or using white chocolate. Some orange zest would be amazing as well. Ooooh, I may try that one nex time.

Chocolate Rosemary Shortbread
adapted from Melissa D’Arrabian

Ingredients
1/2 cup unsalted butter (1 stick), softened to room temperature
1/4 cup sugar
1/2 teaspoon fresh rosemary, very finely minced
1/2 teaspoon salt
1 cup all-purpose flour
1/3 cup mini chocolate chips

Directions
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.