Name: Whole Wheat Lemon Olive Oil Shortbread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 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

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.

Whole Wheat Lemon Olive Oil Shortbread

Prep Time 15

Cook Time 25

Total Time 40

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Servings

Ingredients

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

Instructions

Preheat oven to 350°F. Line an 8×8″ square pan with parchment paper.
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.
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
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.