Olive Oil Rosemary Shortbread

These shortbread cookies are a delicious addition to any holiday cookie exchange, or just make a delightful baked treat. If you don’t have any icing sugar on hand, don’t despair! Make your own powdered sugar (icing sugar to us Canadians) by blending two cups of sugar in a food processor or blender until powder texture.

Ingredients

1 1/2 cups all purpose whole wheat flour or gluten-free all purpose flour
1/2 cup + 1 Tbsp + 1 tsp powdered (or icing) sugar
1 Tbsp fresh or dried rosemary
Zest of 2 lemons (optional)
1 tsp salt
1/2 cup olive oil

Preparation

Preheat oven to 325 ° F.
In a food processor, combine flour, sugar, rosemary, lemon zest, and salt. Pulse until rosemary is finely chopped.
Add in olive oil and pulse a few times just to combine. The dough should be crumbly rather than smooth. If the dough is smooth add one tablespoon more flour at a time until the dough becomes crumbly.
Transfer crumbly dough onto an ungreased eight inch baking pan. Press flat and prick all over with a fork.
Bake 30 to 40 minutes or until golden brown. Let cool in cake pan for 15 minutes.
While still warm, cut into bars or wedges.