Name: Lemon, Rosemary and Olive Oil Shortbread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 32
Cuisine: Scottish
Ingredients: 3 cups white whole wheat flour; 1 ¼ cups powdered sugar (yields sweet shortbread, scale back to 1 cup or just ¾ cup for less sweet/more savory cookies); 1 teaspoon fine salt; 1 tablespoon chopped fresh rosemary; Zest of 2 lemons (preferably organic); 1 cup California Olive Ranch Everyday Extra Virgin Olive Oil

Ingredients

32 serv.

3 cups white whole wheat flour
1 ¼ cups powdered sugar (yields sweet shortbread, scale back to 1 cup or just ¾ cup for less sweet/more savory cookies)
1 teaspoon fine salt
1 tablespoon chopped fresh rosemary
Zest of 2 lemons (preferably organic)
1 cup California Olive Ranch Everyday Extra Virgin Olive Oil

Instructions

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1 Preheat the oven to 325 degrees Fahrenheit. In a medium-sized mixing bowl, whisk together the flour, sugar, salt, rosemary and lemon zest. Pour in the olive oil and stir until all of the dry mixture is incorporated.
2 Transfer the dough to a 9 by 9-inch baker (my porcelain one didn’t require greasing, but you might want to grease your pan first to be safe). Use your fingers to squish the dough into an even layer. Prick the surface of the dough all over with a fork (a diagonal pattern looks nice).
3 Bake until the surface feels firm to the touch and is lightly golden around the edges (keep an eye on it), about 45 to 55 minutes.
4 Remove from oven and let the pan cool for 20 minutes (no sooner and no later!). Then, using a very sharp knife, slice the shortbread into 8 even columns and 4 even rows (cookies will be roughly 1 inch wide by 2 ½ inches long). Try to let the cookies cool some more before using a small spatula to remove them from the pan, or serve them directly from the pan.