Heavenly Shortbread Cookies


1/4 cup sugar

¼ tsp salt

2 cups flour

1/2 cup Flying Olive Bergamot Extra Virgin Olive Oil

Chocolate frosting (optional)


Preheat oven to 325 degrees.

Combine the sugar, salt and flour in a standing mixer.  Mix a minute on low until all the dry ingredients are well blended.  Slowly pour in the Flying Olive Bergamot Extra Virgin Olive Oil and continue mixing for a minute, scrape the sides, and mix a bit longer.

Turn off mixer.  Form the dough into a ball and flatten into your baking dish.  I like to use glass so I can check to see if the shortbread is about ½" thick all the way around.  Bake for 20-30 minutes, or until the edges become slightly golden brown.

Remove from the oven and let cool about 20 minutes.  If you like, frost the shortbread with frosting and then cut into whatever shape you like while it's still warm. Remove from pan and serve.

Submitted by Barb L.