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Tuscan shortbread cookies (rosemary olive oil)

These melt-in-your-mouth shortbread cookies were inspired by travels among Tuscany's olive groves and citrus trees. For a healthier spin, they use olive oil instead of butter and are generously flavored with fresh rosemary , orange zest, and honey.
Prep Time 20 mins
Cook Time 18 mins
Chilling time 1 hr
Course Dessert
Servings 24 cookies


  • 2 baking sheets
  • 1 medium mixing bowl
  • plastic wrap
  • Parchment paper


  • 3 cups (375g) all purpose flour
  • 1 cup (240g) olive oil
  • 4 tbsp orange zest (about 2 oranges)
  • Juice of 1 orange
  • 1 tbsp chopped rosemary
  • 1 1/3 cup (167g) powdered sugar
  • 1/2 tsp salt
  • 3 tbsp honey

For topping

  • Additional fresh rosemary
  • Flaky sea salt


  • In medium mixing bowl, mix together flour, orange zest, chopped rosemary, salt, and powdered sugar. Stir in orange juice and honey.
  • Slowly pour in olive oil, mixing as you pour until all of the oil is incorporated. The dough should be wet and almost a little greasy.
  • Divide dough in two and place each half on a piece of plastic wrap. Roughly shape into a cylinder, wrap, and place in the freezer for 1 hour. Make sure the dough is tightly packed together.
  • Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper
  • Remove dough from freezer and unwrap. Slice cookies about ~1/4 in. thick. If not perfectly round, shape the slices gently with your finger. Place about 1 in. apart on baking sheet. Press fresh herbs on top for decoration and sprinkle with sea salt.
  • Bake for 15 - 18 minutes. until bottoms are slightly browned. Remove from oven and let cool. They will firm up after cooling.
Keyword baking, cookies, shortbread, simple, vegan, vegetarian