What’s a gal to do with too much butter and not much time to use it? Not surprisingly, this gal decided to bake up some shortbread cookies.


Cookie #1: Shortbread Cookies
Cookie #2: Rosemary and Chocolate Chip Shortbread Cookies

Cookie #1: The usual, delicious shortbread you know and love.
Cookie #2: Weird? No. Different and delicious!

Shortbread Cookies
First off, here’s the classic shortbread with lots of buttah.


The dough is pretty crumbly when it’s first mixed.


If you add a little elbow grease and knead it, it comes together quickly.


You should chill the dough for 30 minutes before rolling it out. I left mine in the fridge for about an hour and a half and it was too firm to roll out. To remedy this, I left the dough out for a few minutes and then it was fine. You can do the same or just stick to the recommended 30 minutes chill time.

I wanted 3″x1″ cookies, which is close to the more usual sizes and shapes for shortbread, but don’t have a cutter that size. I do, however, have a 3″x3″ cutter that totally did the trick.


I sprinkled all the cutouts with sanding sugar to gussie them up. Half of them got holes poked down the center with a toothpick.


Once baked and cooled, I dipped half of the cookies in dipping chocolate and let them set on a sheet of wax paper while I moved on to cookie numero dos.


Rosemary and Chocolate Chip Shortbread Cookies
Two awesome ingredients added to an already awesome cookie.


All of the ingredients, except for the chocolate make up the first part of the dough. You can easily use a hand mixer for this dough which is pretty awesome.


Much like the other shortbread dough, this rosemary dough is very crumbly straight out of bowl. Just knead the dough a bit and then knead in the mini chocolate chips.

It looks like I have nearly equal parts chocolate and dough in this picture. I promise I don’t, but have to admit I may have gone a teeny bit over the recommended amount.



Because of the mini chocolate chips, the edges of these cookies will not be as sharp. Don’t worry, they’ll still be awesome.


After 20-25 minutes in the oven you have a bunch of awesome cookies.

The hint of dried rosemary and chocolate in the cookie is a really nice combo. It’s just different enough to make them special, but not so different people won’t give them a shot. Anyone who turns these down is a fool, I tell ya. I’ll definitely be making these again.



As if eating shortbread cookies weren’t bad enough, I ate mine alongside a scoop of ice cream. See that first picture at the beginning of the post? That was my after-lunch dessert.

Click on the name of the cookie for the recipe…

Shortbread Cookies, Recipe by Ina Garten
Rosemary and Chocolate Chip Shortbread Cookies, Recipe by Melissa d’Arabian

Try them both! They ROCK.

2 Responses

  1. Mary

    I just made the same shortbread cookies for Valentine’s Day and the were a huge hit! I’m going to have to try the rosemary ones now. I’m always up for throwing a twist on something.

    • Angelica

      What a great Valentine’s Day treat! I dig the rosemary ones a lot – it’s subtle and really tasty. I LOVE rosemary.


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