Sunday, December 30, 2012

Lemon Shortbread

Shortbread has got to be one of the easiest cookies to put together. A lot of recipes call for lots of ingredients, baking sodas, salt, extracts of every kind.... All that is just filler. Good shortbread is just flour, sugar and butter.

Or in this case, olive oil and butter.

Lemon Shortbread

1/2 cup sugar
2 cups flour
1/2 cup Meyer Lemon Olive Oil
1/2 cup butter, softened

Preheat your oven to 300degrees.

Cream the oil, butter and sugar together until well blended. Mix in the flour until combined.

This dough works best when rolled out into a sheet and cut into bars. You can cut it before or after. Before baking, poke the cookies with a fork all over.

Bake for 35-40 minutes.

This should make around 3 dozen small cookies.

There cookies are delicate and buttery without being overly sweet. If you use more olive oil and less butter, these become very crumbly, so I do suggest doing this half with butter and half with olive oil. This works well with any of the fruit flavored olive oils. You can also add in a tablespoon of cocoa powder. But if you do, you need an extra tablespoon of oil too.

(Like these!)

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