Rosemary-Chocolate Chip Shortbread

One of the members of our Herb Club made this recipe to share last month during our show-and-tell-type program called "My Favorite Things."  She made samples of it and passed the container of shortbread around to share.  Fortuitously, I was sitting next to her and she urged me to take home the remaining small pile of samples.  She said to pop them in the freezer and enjoy them with my daily afternoon cup of tea.  I didn't need to be urged too hard!!  A deliciously interesting flavor -

Rosemary-Chocolate Chip Shortbread

1 stick of unsalted butter, softened
1/4 C. sugar
1/2 tsp. dried rosemary, crushed
1/2 tsp. salt
1 C. flour
1/3 C. mini chocolate chips

Cream butter and sugar with a mixer.  Mix in rosemary, salt and flour (1/4 C. at a time).  Add chips by hand.  Gather dough into a ball.  Flatten slightly, wrap in plastic wrap and chill for 15 minutes.  Roll dough into a 1/2" thick, 8" long and 4" wide rectangle.  Cut down center to make two strips each 2" wide.  Cut 8 cookies down each strip to make 16 cookies.  Use a fork to prick each cookie several times.  Bake at 300 for 20-25 minutes.