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
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Preparation
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.