Easy to make and delicious, these shortbread cookies wont last long!
Cooking Time: 40-45 mins Servings: 5-8
2 cups all-purpose flour
6 tablespoons sugar
½ cup butter (unsalted), cut into 8 pieces
6 tablespoons The Olive Scene Mild Extra Virgin Olive Oil
2/3 cup quick cooking rolled oats
Combine the flour and sugar in bowl of KitchenAid mixer.
Add butter and mix on low speed until almost combined. (or if mixing by hand, cut the butter into the flour/sugar like for a pie crust.)
Add the oil and mix
Add the oatmeal and mix well.
Form into a ball and knead until smooth, if necessary.
On lightly floured surface, roll dough into an 8” x 12” rectangle.
Cut into 48 strips, 1” x 2” long (4 strips along the 8” side, 12 along the 12” side).
Place about 1” apart on an ungreased cookie sheet.
Bake at 325F for 20-25 minutes, until lightly browned.
Cool on cookie sheet for 5 minutes, then transfer to rack and cool.
Makes 48 cookies.
*Substituting infused and fused olive oils creates some great flavors as well. I substituted Eureka Lemon Olive Oil blended with 1 tablespoon of Herbes de Provence Oli and the shortbread was savory/sweet delicious!