Olive oil shortbread with rosemary and chocolate chunks from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 210) by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lourdesj on May 19, 2026

    Very crumbly, hard to keep in individual pieces. I like the addition of rosemary for a change.

  • lholtzman on August 17, 2024

    These are very good, but the rosemary flavor is strong. They are very easy and I could see these being dessert or served with cheese. They’re sweet, but also slightly savory with the grassy olive oil and rosemary. They’re also kind of addictive. I used bittersweet chocolate (60%) and didn’t do the egg wash (mostly due to laziness).

  • tmitra on December 21, 2023

    I'm not sure how I feel about these. I like the flavors well enough, and the recipe works, but I can't see myself craving them. I doubt I'll repeat them.

  • Lepa on February 01, 2022

    This dough was a bit crumbly so I wasn't sure it would stick together but it did- and the resulting shortbread were good. This is a great recipe when you want to make cookies but don't have much time.

  • bernalgirl on October 13, 2020

    Easy, comes together quickly; variation: orange zest, 1 T OJ for olive oil, 1/4 c almond meal for a-p flour

  • kari500 on September 11, 2019

    I had to take a few bites to decide on this, and in the end, it is a no for us. A friend tried it and said "It's not bad, but it's not good either."

  • caitmcg on May 24, 2018

    I liked the flavor of these, but I anticipated that because I've enjoyed an olive oil cake with rosemary and chocolate before. I used bittersweet chocolate in place of semisweet, and cut back the powdered sugar a smidge. The process of rolling the dough out and cutting it after baking makes it a simple recipe, but the freshly baked cookie is very fragile. I'll probably just add the extras to my usual shortbread recipe in future.

  • Tatiana131 on March 23, 2018

    I used half grapeseed oil and half olive oil, and for me it was probably a good call. These are very adult cookies, with olive oil mingling with rosemary, chocolate and salt. The first bite was not amazing, but they really grew on me with each bite until I polished off too many. Sneaky shortbread.

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