rosemary & chocolate chunk shortbread

rosemary in the

garden, ready for cookies

even after frost

source, 24 servings

1.5 c flour, 1/2 c powdered sugar, 2 T sugar, pinch sea salt, 1/2 c olive oil, 1 t cut up rosemary, 4 oz chopped semisweet chocolate

form ball, make flattened circle on parchment-covered stone, sprinkle with more sugar, 325 F, 20 minutes, slice while hot

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