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.
Equipment
- 2 baking sheets
- 1 medium mixing bowl
- plastic wrap
- Parchment paper
Ingredients
- 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
Instructions
- 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.