Imagine a cookie that transports you to the sun-drenched hills of Italy with every delicate, melt-in-your-mouth bite. Our Lemon Rosemary Olive Oil Shortbread isn't just a dessert—it's a culinary adventure that combines the bright, zesty notes of lemon, the aromatic essence of fresh rosemary, and the smooth richness of olive oil. These aren't your ordinary cookies; they're a sophisticated, herbaceous treat that will elevate your baking game and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 24 cookies
Ingredients
- 1 cup olive oil
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a large mixing bowl, combine the powdered sugar and olive oil. Whisk thoroughly until the mixture becomes smooth and well incorporated.
- Finely chop the fresh rosemary and grate the lemon zest, ensuring they are very fine to distribute evenly throughout the dough.
- Add the chopped rosemary, lemon zest, and salt to the olive oil and sugar mixture. Stir until all ingredients are completely blended.
- Gradually sift the all-purpose flour into the wet ingredients, mixing gently with a wooden spoon or spatula until a soft, crumbly dough forms.
- Transfer the dough onto a clean, lightly floured surface and gently knead it a few times to help it come together.
- Roll the dough to approximately 1/4 inch thickness and use a cookie cutter or knife to cut into desired shapes.
- Carefully transfer the cut cookies to the prepared baking sheets, spacing them about 1 inch apart.
- Bake in the preheated oven for 18-20 minutes, or until the edges are just lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, store in an airtight container at room temperature for up to 5 days.
Tips
- Use high-quality, extra virgin olive oil for the best flavor profile
- Ensure your rosemary is freshly chopped to maximize its aromatic impact
- Finely grate the lemon zest to distribute its flavor evenly
- Don't overwork the dough—mix just until combined to keep the cookies tender
- Use a sharp cookie cutter for clean, professional-looking edges
- Watch the cookies carefully during baking to prevent over-browning
- Let cookies cool completely to achieve the perfect crisp texture
- Store in an airtight container to maintain freshness and crispness
Nutrition Facts
Calories: 128kcal
Carbohydrates: g
Protein: 1g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
