Lemon, Rosemary and Olive Oil Shortbread
Ingredients
-
3
cups
white whole wheat flour
-
1 ¼
cups
powdered sugar
-
1
teaspoon
fine salt
-
1
tablespoon
chopped fresh rosemary
-
2
zest
lemons
-
1
cup
California Olive Ranch Everyday Extra Virgin Olive Oil
Instructions
- Preheat the oven to 325°F.
- In a bowl, whisk together the flour, sugar, salt, rosemary, and lemon zest.
- Add the olive oil and mix until fully incorporated.
- Transfer the dough to a 9x9-inch baking dish and press it into an even layer.
- Prick the surface of the dough with a fork.
- Bake for 45 to 55 minutes until golden around the edges.
- Let cool for 20 minutes before slicing into cookies.
Nutrition Facts (estimated)
Servings
32 cookies
Calories
100
Total fat
5g
Total carbohydrates
12g
Total protein
1g
Sodium
150mg
Cholesterol
0mg
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