Sunday, June 9, 2013

Citrus Olive Oil Shortbread with Sea Salt

I love shortbread cookies and wanted to share a spin I put on my lavender cookies from an earlier blog.  The olive oil adds a bright, fruity note but they still maintain the rich, buttery texture.  I lieu to the blood orange extract, you could also use an infused olive oil.  

Citrus Olive Oil Shortbread with Sea Salt

3/4 stick of room temperature, unsalted butter
1/8 olive oil
1 teaspoon blood orange extract
1/4 cup demerara sugar (white sugar will also work)
1 teaspoon vanilla bean paste
1 cup of whole wheat pastry flour
1/4 cup of corn starch
1/2 teaspoons kosher salt
1 tablespoon flake sea salt 

- Preheat oven to 350 degrees 
- Cream your butter in a stand mixer for 3 minutes to incorporate air pockets, then add olive oil, orange extract and demerara sugar
- In a small mixing bowl, combine flour, corn starch and salt
- Add vanilla bean paste to the butter mixture and continue to mix on low speed
- Slowly incorporate your dry ingredients 1/4 cup at a time until well combined into a sticky dough
- Turn out the dough onto a silicone pastry mat and gently kneed to incorporate any dry pockets 
- Line a cookie sheet with parchment paper and form 1 1/2 inch balls, smoothing the surface of each
- Press each ball to about 1/4 inch thick and sprinkle with flake sea salt 
- Bake for 18 minutes or until cookies are lightly golden brown at the feet (all ovens differ to watch your first batch carefully)

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