Rosemary Chocolate Chip Shortbread

This recipe is unique in that the rosemary gives the cookies a "minty" flavor.

Rosemary Chocolate Chip Shortbread (adapted from foodnetwork)

1/2 cup softened butter
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

Preheat the oven to 350 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.  Roll the dough out into a rectangle of 1" thickness, 4" long and 8" wide.  Wrap in plastic wrap and refrigerate until solid.  Slice 1/4" thick slices from the cookie dough and place the dough on a cold ungreased baking sheet. 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.

Yum!