Lavender Olive Oil Shortbread Cookies
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Our lavender olive oil is perfect for baking. Olive oil makes for a light and crisp shortbread cookie - we used lavender here, but you can experiment with your favorite flavors.
Ingredients
- 3 cups flour
- 1 ¼ cups powdered sugar
- 1 teaspoon fine grain sea salt salt
- Zest of 2 lemons
- 1 cup Sutter Buttes Lavender Infused Olive Oil
Directions
- Preheat the oven to 325 degrees Fahrenheit.
- In a bowl, whisk together the flour, sugar, salt, and lemon zest.
- Pour in the olive oil and mix until all of the dry ingredients are incorporated.
- If rolling into shapes, wrap dough in plastic wrap and refrigerate for 30 minutes to make dough easier to work with.
- Roll chilled dough out on well floured surface about 1/4" thick and cut into desired shapes, placing on parchment covered baking sheet.
- Alternately, press freshly mixed dough into a greased 9" by 9" pan making an even layer and prick the surface of the dough all over with a fork.
- Bake until the surface feels firm to the touch and is lightly golden around the edges.
- Approximately 20-25 minutes for cut cookies, 45-55 minutes for 9" by 9" pan.
- Wait 20 minutes before slicing pan-baked cookies into bite-sized pieces.
