Rosemary Chocolate Chip Shortbread

1		cup unsalted butter, softened to room temperature
1/4  cup		sugar
1/2  teaspoon		dried rosemary, crushed
1/2  teaspoon		salt
1  cup		all-purpose flour
1/3  cup		mini chocolate chips

Tip: For nutritional information on all the ingredients in Rosemary Chocolate Chip Shortbread just click on each ingredient name. Then adjust the serving size for any Rosemary Chocolate Chip Shortbread ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.