Cookies are a welcome treat any day of the year. Here are two simple yet sophisticated shortbread recipes – one is dairy-free, and both use our best-selling Lemon Infused Olive Oil.

These cookies are a breeze to cook, cool, and cut. And they're a pleasure to share, rich with a light lemon zing. Your family and friends will say, “Olive oil shortbread? That sounds different.” One taste, and then they'll be saying, “Mmmm!”

Note: I baked both shortbreads using a parchment paper-lined 9X9” pan from USA pan – heavyweight and easy to clean; we sell them here at Port Plums. I used our test kitchen's pan, and I liked it so much that I bought one for myself - true story!

- Linda

 

Lemon Olive Oil Shortbread

No butter! Olive oil creates a rich shortbread; lemon adds brightness.

3 C flour

1 cup confectioner's sugar (* see note)

1/4 tsp salt (try Salt Traders Vanilla Salt)

zest of 1 lemon

1/4 C (250 ml) Lemon Infused Olive Oil

optional - about 2 tsp sugar (try Salt Traders Lemon Sugar)

Note: vary the amount of sugar to taste; use 1 ¼ C for a sweeter shortbread; ¾ C to 1 C for less sweet cookies

Preheat the oven to 325 degrees.

In a large bowl, whisk together the flour, sugar, salt, and lemon zest. Stir in the olive oil. Knead with fingertips to make a soft dough.

Press the dough into an even layer in a 9x9” baking pan, lined with parchment paper or lightly greased. Prick dough with a fork, and if desired sprinkle with the 2 tsp sugar.

Bake for about 30 minutes, or until golden, and surface feels just firm to the touch.Cool cookies in pan on wire rack for 20 minutes (shortbread will still be warm) and cut (still in the pan) with a sharp knife. Let cool completely before removing from pan.

Store in an airtight container at room temperature.

 

Lemon Shortbread - with olive oil and butter

Lemon adds bright flavor to rich shortbread.

1 ¼ C unsalted butter, room temperature (2 ½ sticks)

1/4 C Lemon Infused Olive Oil

2 Tb lemon zest

2 ¾ C flour

1/4 tsp salt (try Salt Traders Vanilla Salt)

optional - about 2 tsp sugar (try Salt Traders lemon sugar)

Preheat the oven to 325 degrees.

In a large bowl, cream together the butter and sugar. Stir in the olive oil. Mix in the flour, salt, and lemon zest until well blended, to form a soft dough. Cover and refrigerate for about 15 minutes.

With fingertips, press dough into a 9x9” pan, greased or lined with parchment paper (or press into a shortbread pan and follow maker's directions for baking). Prick dough with a fork, and if desired sprinkle with the 2 tsp sugar.

Bake for about 30 minutes, or until golden, and surface feels just firm to the touch. Cool in pan on wire rack for 20 minutes (shortbread will still be warm) and cut (still in the pan) with a sharp knife. Let cool completely before removing cookies from pan.

Store in an airtight container at room temperature.

 

Bonus recipe idea – I didn't measure as I created this, but if you start small, you won't go wrong.

Make a bright lemon glaze for your shortbread, using:

confectioner's sugar (a small amount, ¼ to ½ Cup)

Sicilian Lemon balsamic vinegar (1 or 2 teaspoons or more to start, to taste)

a few drops water, as needed

Pour sugar into a small bowl, add a small amount of balsamic vinegar, and stir to combine. Add more balsamic vinegar if desired. If you'd like, add a few drops of water to reach a good consistency for glazing. Drizzle the glaze over your shortbread for a tasty lemon zing.