“There is something special about biting into the buttery, flaky slab that is shortbread,” says Melissa D’Arabian, and what are the holidays if not a special time of year?
The Food Network star and host of Ten Dollar Dinners shared her recipe for rosemary-chocolate chip shortbread, a treat she describes as indulgent but not too sweet.
If you’re feeling creative, swap out the rosemary and chocolate chips for, well, anything. “It’s the perfect canvas for getting creative with flavors,” D’Arabian says. “The options are endless.”
Consider mixing toffee bits with a warm spice, or combine fruit zests with an herb. You could even do a series of tea-themed shortbreads using Earl Grey, jasmine or edible lavender.
“Unexpected ingredients like rum-soaked currants with a dash of curry work well against the buttery background,” D’Arabian says. “Shortbread is perfect for the holidays. It’s an opportunity to mix in some exciting new flavors into a the classic holiday butter cookie.”
Another reason shortbread is great for the holidays? It comes together in a half hour – perfect for the busiest time of the year!
Rosemary-Chocolate Chip Shortbread
Makes 32 cookies, enough to make four generous gifts
• ½ cup (1 stick) unsalted butter
• ¼ cup sugar
• ½ teaspoon dried rosemary
• ½ teaspoon salt
• 1 cup flour
• ½ cup mini chocolate chips
1. Using an electric mixer, cream butter with sugar.
2. Mix in dried rosemary and salt, then add the flour, ¼ cup at a time. Stir in mini chocolate chips.
3. Gather dough into a ball, then roll it into a rectangle about ½-inch thick.
4. Cut the dough into ½-inch by 2-inch rectangles, then place the dough on a cold, ungreased baking sheet. Prick the tops of the dough with a fork.
5. Bake for 25 minutes in a 300ºF oven.
6. Remove the cookies from the baking sheet and let cool completely on a rack.