Orange Shortbread Squares with Lavender and Chocolate Frosting


1/4 cup sugar

¼ tsp salt

2 cups flour

1/2 cup Flying Olive Blood Orange Extra Virgin Olive Oil, divided

1 cup Chocolate frosting (store bought is fine)

¼ cup Flying Olive Lavender Balsamic


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 ½ cup of Flying Olive Blood Orange Extra Virgin Olive Oil and continue mixing for a minute, scrape the sides, and
mix a bit longer.   The dough will be quite dry but if it doesn't stick together, add an additional Tablespoon of oil at a time until it forms a loosely held together ball.

Turn off mixer.  Flatten the ball 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 the shortbread cool about 20 minutes.

Mix the chocolate frosting and the Lavender Balsamic.  If the frosting gets too runny, place it in the refrigerator for a few minutes to firm up.  Frost the shortbread cookies with frosting and cut into whatever shape you prefer.  Remove from the pan and serve.

Submitted by Barb L.