Rosemary + Dark Chocolate Shortbread Cookies with Sea Salt
A sweet and savory cookie. The salted butter + sea salt flake pairs beautifully with the dark chocolate and rosemary.
Servings: 20 cookies
Ingredients
- 1 cup salted butter, room temperature
- 3/4 cup sugar I recommend Bakers Sugar for all baking
- 1/2 tsp vanilla
- 2 tsp rosemary, very finely chopped
- 2.25 cups all purpose flour
- 1 bag dark chocolate wafters, melted
- sea salt flake
- additional finely chopped rosemary
Instructions
- Preheat over to 350 degrees.
- Cream room temperature butter in a stand mixer.
- Add sugar and beat until combined and creamy.
- Add vanilla and rosemary.
- Slowly incorporate flour. Mix until dough is a thick cornmeal like consistency and holds together easily when pinched.
- Turn the dough out onto a work surface, divide in half and kneed by hand until dough comes together. Shape into two discs.
- Wrap in cling wrap and refrigerate for 30 minutes.
- Place one disc between two pieces of waxed paper and roll dough until 1/4" thick.
- Using a cookie cutter, create shapes of your choice and place 2" apart on a baking sheet.
- Repeat until all dough is rolled and shaped.
- Bake at 350 degrees (or 325 if using Gold Touch sheets like I do) for 10 minutes until the edges are just slightly golden brown.
- Allow cookies to completely cool.
- Melt dark chocolate wafers and dip the cooled cookies into the chocolate.
- Sprinkle sea salt and rosemary over the chocolate. Allow to set and then....
- ENJOY!