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sweet olive oil shortbread

Happy holidays from Charleston! Shortbread is traditionally a thick, buttery cookie. My olive oil shortbread is sweet, savory and full of my all-time favorite olive oil, Olinda Olive Oil. The cookies serve as a pretty and refreshing cookie, a little different than the usual. Move over gingerbread, there is a new cookie in town.

2 cups all-purpose flour

1 cup oat flour (or another cup of all-purpose flour, I like the flavor and texture of oat flour. I grind oats in a food processor to make my own)

1 ¼ cups powdered sugar

1 teaspoon Kosher salt

1 tablespoon chopped fresh rosemary, or 1 1/2 teaspoons dried rosemary

Zest of 2 lemons

Preheat the oven to 325 degrees Fahrenheit. In a medium-sized mixing bowl, whisk together the flours, sugar, salt, rosemary, and lemon zest. Pour in the olive oil and stir until the dry mixture is incorporated. If it is too crumbly, add a little bit more oil at a tablespoon at a time. If too wet, add a little bit more flour at a tablespoon at a time.

Transfer the dough to a 9 by 9-inch square pan, lightly greased with olive oil or baking spray. Use your fingers to flatten the dough into an even layer. Prick the surface of the dough with a fork in a diagonal pattern, about 15 pricks. Bake until the surface feels firm to the touch and is lightly golden around the edges (keep an eye on it), about 40 to 55 minutes.

Remove from oven and let the pan cool for 20 minutes exactly. Using a very sharp knife, slice the shortbread into 8 even columns and 4 even rows. If you want to make them larger, please feel free. Let cool on a wire rack and enjoy!



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