Olive Oil Shortbread

Hurricane Sandy is hitting our area and I’m doing lots of baking until the power goes out. We did all our grocery shopping yesterday before the crowds descended on the bottled water aisle. I stocked up on provisions for spending the next two to three days inside. Lots of beer and wine, as well as ingredients for chili, apple cake and these short bread cookies.

I made one batch that was just plain and another with some drizzled dark chocolate on top. Both were delicious and since this recipe is very basic, it’s easy to add different flavors.

Stay safe and enjoy!

(Recipe taken from Mark Bittmans, “Short and Sweet“)
12 Tbsp. Butter
1/4 C. Olive Oil
1 Egg Yolk
1 1/2 C. Flour
1/2 C. Cornstarch
1/2 tsp. Kosher Salt

1. Cream butter and sugar.
2. Slowly add egg yolk, followed by flour, cornstarch and salt until the dough barely holds together.
3. Roll the dough in plastic and refrigerate or freeze for at least 30 minutes.
4. Slice 1/4 inch rounds and place on a parchment lined baking sheet, about 1 inch apart.
5. Bake the cookies in the oven at 275 degrees for about 30 minutes. You want them firm but still tender and without any color. Cool on a baking sheet and enjoy!


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