These delicate, buttery but butter-less (!!) shortbread cookies are a masterclass in flavor, infused with the citrusy zest of blood orange and the earthy aroma of rosemary.
Kyoord’s high-phenolic olive oil adds a luxurious depth of flavor, making these cookies as nourishing as they are delicious. The olive oil not only enhances the taste but also creates an irresistibly tender texture that melts in your mouth. Each bite strikes the perfect balance between sweet, savory, and subtly herbal notes.
Perfect with an afternoon tea or as an elegant holiday gift, this recipe proves that butter-less can still be utterly decadent.
Blood Orange & Rosemary Shortbread Cookies
Rated 5.0 stars by 1 users
Every silky bite of these Blood Orange and Rosemary Shortbread Cookies embodies the pure magic that comes from the marriage of citrus and herbs. They are also a visual feast due to the blood orange glaze's delicate pink tone! These cookies are as beautiful as they are flavorful!
Are you prepared to step up your cookie game? Come on, let's bake!
Ingredients
- 2 3/4 cups all-purpose flour
- ¾ cup powdered sugar
- Zest from 2 blood oranges
- 1 heaping teaspoon fresh rosemary, finely chopped
- 1 cup + 1 tablespoon kyoord high-phenolic olive oil
- 1.5 teaspoon pure vanilla extract
- ¾ cup powdered sugar
- Juice from 2 blood oranges
- 1 teaspoon kyoord olive oil
For the Cookies:
For the Glaze (Optional):
Directions
Make the cookies:
Heat oven to 350 degrees
- Line a quarter sheet pan or a 9x13 baking dish with parchment paper and lightly grease with olive oil
- In a large mixing bowl, mix the sugar, rosemary, and zest.
- Add the olive oil and vanilla and mix well to combine
- Add half the flour and mix to combine. Add the remaining flour and mix till combined.
- With your hands work the dough into a ball, knead a bit as needed but don’t over-knead
- Transfer to the lined pan, and with your hands spread evenly across while trying to maintain it flat. This should result in ¼” even layer of dough.
- If desired, to flatten the surface, cover with plastic wrap and lightly roll with a small rolling pin or a glass
Bake and Cut
Reduce the oven to 325 and place pan on middle rack
- Bake for 20 minutes
- Remove and carefully, slice cookies into even rectangles with a sharp knife
- Pierce each piece with a fork 4-5 times to create a pattern
- Return to the oven and bake for another 10 minutes till the edges just start to brown but the rest of the sheet is still golden
- Remove from oven and let rest undisturbed for 15 minutes, then by using the slack of the parchment paper transfer to a cooling rack and cool completely
Glaze (Optional)
Place orange juice in a small sauce pan, bring to a boil and then simmer 3-5 minutes till reduced by half and only 2-3 tablespoons remain
- In a small bowl, place the powdered sugar and spoon over 2 tablespoons of the reduced juice, and the olive oil. Whisk until smooth
- The glaze can keep at room temperature for a day or refrigerated for a week. If needed, add a bit more of the leftover reduced juice to thin.
- Drizzle, dip or spread the glaze over the cooled cookies.
Recipe Note
Serving suggestions
Pair these cookies with a warm cup of herbal tea or a glass of mulled wine. Their vibrant citrus and herbal notes make them a refreshing addition to your holiday dessert table.
Storage
Store in an airtight container at room temperature for up to 1 week, or freeze for up to 1 month.
The Kyoord Advantage
This recipe highlights the unique versatility of Kyoord olive oil, enhancing both the flavor and health benefits of your holiday treats. High in polyphenols and rich in antioxidants, Kyoord olive oil transforms ordinary shortbread into an extraordinary experience.
Celebrate the season with these elegant cookies, and share the joy of real food and good health.
