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

Ingredients

• 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)

Instructions

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.