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.
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
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 to 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.