Rosemary Olive Oil Shortbread
Delight your taste buds with these Rosemary Olive Oil Shortbread cookies. Perfect for adventurous bakers, these cookies combine the herbaceous notes of rosemary with the fruity depth of olive oil, transforming the classic shortbread into a sophisticated holiday treat.
Prep time: 15 minutesCook time: 25 minutesServes: 12
Ingredients
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup olive oil
1 tablespoon fresh rosemary, finely chopped
1/4 teaspoon salt
Instructions
1. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, sugar, rosemary, and salt.
3. Gradually add olive oil, mixing until the dough comes together.
4. Roll out the dough to about 1/4 inch thickness and cut into desired shapes.
5. Place on the prepared baking sheet and bake for 20-25 minutes until the edges are golden.
6. Allow to cool on a wire rack before serving.
Storage
Store in an airtight container at room temperature for up to one week.
Reheating
These cookies are best enjoyed at room temperature and do not require reheating.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
