Olive oil shortbread with rosemary and chocolate chunks

From Smitten Kitchen


1 ½ c all purpose flour 

½ powdered sugar

2 tablespoons, plus 1 tsp raw sugar

½ tsp sea salt

½ c olive oil

1 tsp fresh rosemary leaves

½ c semisweet chocolate, chopped into small dice

1 egg white, beaten until loose (optional)


Heat oven to 325 degrees.

In a large bowl, whisk together the flour, powdered sugar, 2 tbsp turbinado sugar, and salt.  

In a separate bowl, combine olive oil and rosemary.  Add to dry ingredients.

Chop chocolate; add to mixture.  

Gather the dough into your hands in one mass.  This may take a while! Keep working at it.  

Roll the dough into a round circle, about 8-9” in diameter.  Remove the top layer of parchment paper and slide the dough onto a baking sheet.  

If desired (it merely provides a little shine), brush the cookie with the egg white.  Sprinkle the remaining 1 tsp of sugar on top. Bake for 20 to 25 minutes. Slide the cookie carefully onto a cutting board while the cookie is still hot.  Cut, with a sharp knife, while still HOT! Cool completely, then separate.