Olive oil shortbread with rosemary & chocolate chunks
Bread
The landscape of butter-free cookies is usually filled with stories of compromise. Whether you're kosher and need pareve desserts, allergic to dairy, or vegan, the usual butter substitutes of margarine or shortening are rather grim; most are devoid of flavor by design. But I don't have the patience to do things without intention, and when I decided I wanted to make a butterless shortbread, I wanted it to be a shortbread that might taste even better because it celebrated its fat, rather than apologizing for it. <br /> <br />Growing up, I always thought rosemary tasted like pine needles and didn't understand what everyone else saw in it. A trip to Italy fixed that: rosemary crisped in olive oil and sprinkled with sea salt is now one of my favorite flavors, and I've used it to convert many a rosemary skeptic since. Chocolate and olive oil is a less popular combination, but I love the rich earthiness olive oil imparts to it.
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