When you combine the warm, savory essence of our Tuscan Herb Olive Oil with the piney fragrance of our Rosemary Olive Oil, you get a cookie that could easily be served in a quaint Italian café. These shortbread cookies are buttery, crumbly, and just the right amount of savory. Perfect for pairing with a glass of wine or a strong cup of espresso, they make you feel fancy even if you’re eating them in your pajamas. The rosemary lends an aromatic lift to the rich, herbaceous notes, making this shortbread an intriguing treat that’s far from your average cookie.

I N G R E D I E N T S :

• 1 ½ cups gluten-free all-purpose flour
• ½ cup powdered sugar
• ½ tsp salt
• ½ cup Rocky Mountain Olive Oil Tuscan Herb Infused Olive Oil
• 2 tbsp Rocky Mountain Olive Oil Rosemary Infused Olive Oil
• 1 tsp vanilla extract

I N S T R U C T I O N S :

1. Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, sugar, and salt.
3. Add the Tuscan Herb Olive Oil and Rosemary Olive Oil vanilla, mixing until dough forms.
4. Roll dough into a log, wrap in plastic wrap, and chill for 30 minutes.
5. Slice the dough into rounds and place on the baking sheet.
6. Bake for 12-15 minutes or until firm and lightly golden.