Olive Oil Shortbread with Balsamic Berries

Olive Oil Shortbread with Balsamic Berries Directions

3 cups white whole wheat flour

1¼ cup powdered sugar

1 tsp fine grain sea salt 

1 Tbsp chopped fresh rosemary

2 lemons, zested

1 cup Cleo’s Ascolano Extra Virgin Olive Oil

1lb fresh strawberries

3 Tbsp Cleo’s White Reserve Aged Balsamic

Preheat oven to 325°. In a medium-sized mixing bowl, whisk together the flour, sugar, salt, rosemary and lemon zest. Pour in the Ascolano and stir until all of the dry mixture is incorporated.

Transfer the dough to a 9 by 9-inch baker. Use your fingers to squish the dough into an even layer. Prick the surface of the dough all over with a fork.

Bake until the surface feels firm to the touch and is lightly golden around the edges, about 45 to 55 minutes.

Remove from oven and let the pan cool for 20 minutes. Then, using a very sharp knife, slice the shortbread into 8 even columns and 4 even rows (cookies will be roughly 1 inch wide by 2½ inches long). 

Try to let the cookies cool before using a small spatula to remove them from the pan, or serve them directly from the pan.

Yields about 32 cookies.

One hour before serving, combine the strawberries with the white balsamic vinegar in a bowl. Cover and refrigerate until ready to serve.

Recipe adapted from Joy of Cooking and Wendy Paul Creations.

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