Perfect Year Round

Recipe by Brianna Shaver

INGREDIENTS

Shortbread Cookies

• 1/3 cup (66g) Botticelli Baking Olive Oil + extra for brushing the tops
• ½ cups (99g) granulated sugar + more for sprinkling
• ¼ cup ( 57g) powdered sugar
• ½ tsp. salt
• 2 eggs
• 1 tsp. lemon juice
• zest of ½ lemon
• 2 cups (240g) all purpose flour

LEMON GLAZE:

• 1 cup (113g) powdered sugar
• zest of ½ lemon
• 1 tbsp. lemon juice

PREPARATION

In a large bowl, combine Olive oil, both sugars, salt, and eggs. Using an electric mixer, beat until smooth. Add in the flour and mix until fully combined.

Remove dough from the mixing bowl, wrap it in plastic, and refrigerate for 1 hour.

Preheat the oven to 350F.

Remove the dough from the refrigerator and roll it out on a lightly floured work surface until it is 1/4in thick. Cut out the cookies using 2in fluted cookie cutters.

Place cookies on a parchment-lined sheet pan and brush each cookie with a little bit of olive oil.

Sprinkle each cookie with granulated sugar and bake for 10-15 minutes or until golden around the edges. Remove from the oven and let cool completely.

While the cookies are cooling, make the glaze by whisking together the powdered sugar, lemon zest, and lemon juice until smooth.

Dip half of each cookie in the glaze, dragging the bottom of the cookies along the edge of the bowl to remove any excess glaze, and place the cookies on parchment to set up. Enjoy!