Lemon Shortbread Cookies Recipe | The Olive Crush

Lemon Shortbread Cookies

Lemon Shortbread Cookies Recipe | The Olive Crush

Cookies are an all time holiday favorite – especially shortbread cookies! These tasty shortbread cookies get their flavor from our very own Lemon Olive Oil and lemon zest.

Lemon Shortbread Cookies
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Ingredients
  1. 1 1/4 cups unsalted butter
  2. 1/4 cup Meyer Lemon Olive Oil
  3. 2/3 cup white sugar
  4. 2 tablespoons fresh lemon zest
  5. 2 3/4 cups all-purpose flour
  6. 1/4 teaspoon salt
  7. 2 teaspoons white sugar (for decoration)
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Line cookie sheets with parchment paper.
  3. In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy.
  4. Drizzle the Meyer Lemon Olive Oil until fully mixed.
  5. Stir in the flour salt and lemon zest until well blended. The dough will be somewhat soft.
  6. Cover and refrigerate for 1 hour.
  7. On a lightly floured surface, roll the dough out to 1/4 inch thickness and cut in rectangles 1 1/2×2 inches in size or use cookie cutters.
  8. Place cookies 1 inch apart on the lined cookie sheets then sprinkle the remaining sugar over the tops.
  9. Bake for 8 minutes in the preheated oven, or until golden at the edges.
  10. Place cookies to cool on wire racks.
  11. Store in an airtight container at room temperature.
The Olive Crush https://www.theolivecrush.com/

Products Used in This Recipe

  • This olive oil is created at crush. Locally grown Meyer Lemons are added to freshly picked olives and pressed together creating an extraordinary duet. The blend is so precise that the fresh, smooth and buttery flavor of our olive oil is delicately coated with hint of lemon.
     
    Tip: A light refreshing flavor of lemon is just perfect to sauté shrimp or scallops or to drizzle on chicken or fish. Use it mixed with our balsamic vinegars to create quick dipping sauce that with crusty bread can create dinner by itself. Great to use in baking or a foundation in salad dressing.

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