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.