Olive Oil Shortbread Cookies

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!

8 Replies to “Olive Oil Shortbread Cookies”

  1. 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?

  2. 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.

  3. 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.

  4. 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!

  5. I’m a bit of an olive oil nerd, so please let me clarify some of the comments that have been made. Light olive oil is actually only up to 3% of extra virgin olive oil. The rest is simply another type of cheaper oil such as vegetable oil. So yes, it is lighter in taste, but also lacks the wonderful health benefits of a true extra virgin olive oil. Also, color does not matter in olive oils. Different varieties of olives yield different colors. A robust olive oil can be pale yellow while a mild one can be bright green. My recommendation is to use a mild, fruity olive oil. You would want to look for a variety such as an Arbequina or Arbosana and can be found at specialty olive oil shops. This new trend is popping up all over the U.S. There even exists some wonderful fruit infused extra virgin olive oils such as lime, orange and lemon. I’ve made shortbread cookies with those and also with a plant-basted, organic, butter infused EVOO. Look up your local olive oil store, or check out mine at http://www.joeandsonsolivepress.com. We have a whole page of FAQs that will answer a lot of questions about olive oil.

  6. I became interested in baking because of…cookies! – But after some time you notice the huge amounts of butter ‘getting in’… so, my family being from Portugal I decided to start looking for some grandma recipes using mainly Olive oil for baking goods. One of the first recipes I tried was this one. Latter I tried some Italian recipes featuring eggs also… but I always came out with the same problem for olive oil dough: after leaving it to rest for a while on the fridge, it would ‘expel’ part of the liquid content, sometimes literally ‘floating’. Any tip on how to solve this? – May be diminishing the oil amount?

    This peculiar recipe produced soft and very crumbly dough… I have corrected this by adding a splash of moist. After I came upon a pie crust recipe from Chocolate & Zuchini – just flour, olive oil and… cold water – I realized that butter does have water, but Olive oil is pure fat so this dough lacked the moist – water component- to bring the flour and other ingredients together. So adding milk, lemon juice or else really does the trick to the crumbliness. Recipes that call for eggs don’t need it.

Comments are closed.