1 cup extra virgin light olive oil
1 1/2 cups powdered sugar
3 cups flour
Mix together all ingredients until dough forms a ball. On a piece of parchment paper, place dough and shape into a log, sealing all edges (like a piece of candy). Refrigerate 1 hour until firm. Unwrap dough and cut into 1/3" slices, baking at 400 degrees for 8 minutes. Remove from the oven and let cookies stand on the cookie sheet for 1-2 minutes. Remove from the cookie sheet and place on a wire rack until cooled completely. Happy Baking!
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5 comments:
Wendy, can you clarify what kind of oil to use in these cookies?
I've seen "light" olive oil (meaning light-tasting, not low fat - I wish!), but not light EVOO.
"Light" and "Extra Virgin" seem contradictory.
Are the cookies supposed to have that distinct olive-y flavor, or is the recipe just supposed to have the health benefits of olive oil, but with a neutral flavor?
Thanks Shayla for catching that. I used the "light yellow" olive oil. The flavor is lighter and seems to be better in these cookies, however if you want a stronger EVOO flavor, then use the darker green.
Thank you for posting this recipe. I am helping my daughter with her report on Libya and I needed a shortbread recipe made with sugar, flour, and olive oil. :) Thanks again.
This is great! I only had cheap olive oil, so I used 1/4 c of that and 1/4 c cooking oil (I halved the recipe). The dough was very soft and a little difficult to work with, even after chilling, but the cookies came out perfectly. Mine needed about 10 min. bake time. I got about 18 cookies from my half-batch.
Thanks so much!
This is a great recipe, thanks!
I used pure fructose instead of sugar (lower GI, better for the kids) and added cocoa...YUM!!!
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