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Whole Wheat Lemon Olive Oil Shortbread

Whole Wheat Lemon Olive Oil Shortbread

This Whole Wheat Lemon Olive Oil Shortbread, with vegan ingredient option, is such a perfect bite when you want some baked goodness to accompany your morning coffee and especially on Shabbat as a parve, healthy treat. 

  • Duration
  • Cook Time
  • Prep Time
  • 10-12Servings


  • 3 cups whole wheat pastry flour
  • 1/2 teaspoon salt
  • 1 cup powdered sugar
  • 1 cup olive oil
  • 1 beaten egg (to make vegan, substitute 1 tabelspoon ground flax seeds with 2 1/2 tabelspoons water)
  • Grated zest of 2 lemons
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 2 teaspoon finely chopped fresh rosemary


1. Preheat oven to 350°F. Line an 8x8" square pan with parchment paper.

2. In a large bowl combine flour and salt. Add powdered sugar and mix well. Add remaining Ingredients and mix with a large spoon till well combined. 

3. Form dough into a ball. Take ball of dough and press evenly into your prepared baking pan. With a silicone spatula or a dull knife smooth out top of dough. Take a fork and prick holes in top of the smooth dough 

4. Bake for 25 minutes untill top of the cookies feels firm. Let cool in pan 5 minutes then take a serrated knife and cut into squares. 

You can also roll dough into a thick log and cut 1/4" slices and bake for 20 minutes.