Olive Oil and Rosemary Shortbread Cookies

These cookies have a delightful herby aroma and a rich flavor, making them a perfect addition to your Christmas festivities. Happy baking!

Makes: Approx 24 Cookies |  Preparation Time: 20 minutes


  • 1 cup all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
  • 1 tablespoon finely chopped fresh rosemary
  • 1/2 cup La Panza extra virgin olive oil
  • 1 teaspoon vanilla extract
  • Additional powdered sugar for dusting (optional)


  1. Preheat the oven to 325°F and line baking sheets with parchment paper.
  2. Whisk together flour, powdered sugar, cornstarch, salt, and chopped rosemary in a bowl.
  3. In a separate bowl, combine La Panza extra virgin olive oil and vanilla extract.
  4. Gradually mix the dry ingredients into the wet ingredients until just combined.
  5. Roll tablespoon-sized portions into balls or use cookie cutters; place on baking sheets.
  6. Optional: Refrigerate shaped cookies for 15-30 minutes for a firmer texture.
  7. Bake for 12-15 minutes until edges are lightly golden.
  8. Allow cookies to cool on sheets briefly before transferring to a wire rack.
  9. Optional: Dust cooled cookies with powdered sugar for a festive touch.
  10. Enjoy these savory-sweet Olive Oil and Rosemary Shortbread Cookies as a unique holiday treat.