Lemon, Rosemary and Olive Oil Shortbread
Total Time
55 minutes
Prep Time
15 mins
Cook Time
40 mins
Rating
4.7 out of 5 stars
(41)
Ingredients
32 cookies
- 3 cups white whole wheat flour
- 1 ¼ cups powdered sugar (scale back to 1 cup or ¾ cup for less sweet/more savory cookies)
- 1 teaspoon fine salt
- 1 tablespoon chopped fresh rosemary
- Zest of 2 lemons (preferably organic)
- 1 cup California Olive Ranch Everyday Extra Virgin Olive Oil
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 325 degrees Fahrenheit. In a medium-sized mixing bowl, whisk together the flour, sugar, salt, rosemary and lemon zest. Pour in the olive oil and stir until all of the dry mixture is incorporated.
Step 2
Transfer the dough to a 9 by 9-inch baker. Use your fingers to squish the dough into an even layer. Prick the surface of the dough all over with a fork (a diagonal pattern looks nice).
Step 3
Bake until the surface feels firm to the touch and is lightly golden around the edges (keep an eye on it), about 45 to 55 minutes.
Step 4
Remove from oven and let the pan cool for 20 minutes. Then, using a very sharp knife, slice the shortbread into 8 even columns and 4 even rows. Try to let the cookies cool some more before using a small spatula to remove them from the pan, or serve them directly from the pan.
Step 5
Save recipe for the next time?
Chef's notes
Recipe adapted, through trial and error, from Joy of Cooking and Wendy Paul Creations.
Yields about 32 cookies.
A gluten-free flour blend may work well. If using oat flour, you'll need at least 3 ½ cups since oat flour weighs less by volume than whole wheat flour.
Make your own powdered sugar:
pour 1 cup sugar into a blender or food processor and blend until fine and fluffy. I used fine grain organic cane sugar.
Recipe updated 12/22:
temperature reduced by 25 degrees and baking time extended to reduce browning of the olive oil.
