Olive Oil Shortbread with Rosemary and Chocolate Chunks
This recipe was created by Deb Perlman for her cookbook Smitten Kitchen Everyday: Triumphant & Unfussy New Favorites.
makes about 24 small cookies | difficulty level: Easy
1 1/2 cups flour
1/2 cup powdered sugar
2 tbsp. plus 1 tsp turbinado sugar (plus additional for sprinkling on top)
1/2 tsp. sea salt
1/2 cup olive oil
1 tsp. minced fresh rosemary leaves
1/2 cup semisweet chocolate, chopped into chunks
1 egg white, beaten until loose
Preheat oven at 325° F.
In a large bowl, whisk together the flour, powdered sugar, 2 tablespoons turbinado sugar, and the salt. Add the olive oil and rosemary and stir to combine. Add the chocolate chunks and stir again.
Gather the dough with your hands and place in between 2 sheets of parchment paper. Roll the dough into about a 9" round disk. Remove the top parchment sheet and slide the bottom parchment with dough onto a large baking sheet.
Brush the beaten egg white on top of the shortbread and sprinkle with additional turbinado sugar.
Bake for about 20-25 minutes and then slide the parchment paper onto a cutting board straight from the oven. Cut shortbread into small 1 1/2" bars (or other desired shape) and let cool completely.
Notes:
Make the dough ahead and store in the freezer for up to one month.
Baked cookies keep for 2 weeks in an airtight tin at room temperature.
For a milder flavor, replace half of the oil with a neutral/flavorless one.
