In spite of the cartoon treatment above, these cookies are actually quite sophisticated.
They're shortbread, yes, but with an important departure from tradition: they're made with olive oil. Sound weird? Get over it. Because these cookies are so tender, so flavorful, so delicious, that you'll be craving them long after the batch is gone.
The olive oil gives them an intriguing taste that more than makes up for the fact that they are delicate--so delicate, in fact, that I like to eat them with ice cream and a spoon.
A drizzle of chocolate, which is my preferred garnish, helps hold the cookies together, so that they can melt in your mouth--not your hand.
Here's how to make these crave-worthy and conversation-starting cookies.
Olive oil shortbread cookies
Makes about 12
- 2 3/4 cups flour
- 1/4 cup cornstarch
- pinch salt
- 1/2 cup sugar
- 3/4 cup olive oil
Optional: 2 ounces melted chocolate, for drizzling on top of the finished cookies
- Preheat the oven to 325 degrees F. Generously grease and line with parchment an 8-inch square pan.
- In a large bowl, sift together the flour and cornstarch with a pinch of salt. Set to the side.
- In a stand mixer or by hand, mix together the sugar and olive oil. It will be just a sandy liquid mixture.
- Add the flour mixture in 2-3 increments, mixing gently to combine. If the mixture is too soft, you can add up to 1/4 cup more flour.
- Turn the mixture out into your prepared 8-inch square pan, patting the mixture evenly into the pan.
- Bake for 25 minutes or until golden on the edges and matte on top.
- Slice the bars shortly after they are out of the oven, using a very sharp knife. But let them set completely before removing them from the pan.
These are much softer than regular shortbread so handle with care!
If you'd like, drizzle the cookies with melted chocolate (my fave!).