How To Make Lemon, Rosemary and Olive Oil Shortbread
Sweet, lemony, and herbal. This shortbread recipe is perfect for the holidays. It uses olive oil, making it dairy free and vegan so everyone can enjoy them!
Preheat the oven to 325 degrees F.
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.
Transfer the dough to a greased 9×9-inch square baker. Use your fingers to squish the dough into an even layer. Prick the surface of the dough all over with a fork.
Bake until the surface feels firm to the touch and is lightly golden around the edges, about 45 to 55 minutes.
Remove from oven and let the pan cool for 20 minutes.
Using a very sharp knife, slice the shortbread into 8 even columns and 4 even rows. Let the cookies cool some more before using a small spatula to remove them from the pan, or serve them directly from the pan.
Tip: For less sweet shortbread cookies, or a more savory one, reduce powdered sugar measurements by ¼ cup or ½ cup.
- Calories: 1239.72kcal
- Fat: 75.03g
- Saturated Fat: 10.47g
- Monounsaturated Fat: 52.88g
- Polyunsaturated Fat: 8.98g
- Carbohydrates: 136.37g
- Fiber: 12.92g
- Sugar: 49.40g
- Protein: 15.87g
- Sodium: 564.08mg
- Calcium: 44.16mg
- Potassium: 441.22mg
- Iron: 4.80mg
- Vitamin A: 0.83µg
- Vitamin C: 0.12mg