Grammy's Kitchen · Shortbread · Lemon, Rosemary and Olive Oil Shortbread
One of 67 shortbread recipes we measured
from cookieandkate.com
47 cooks on cookieandkate.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 60% | 86% |
| total sugar | 69% | 56% |
| salt | 2% | 1% |
| flour strength | 1.2 | 1.0 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 360 g | 3 cups white whole wheat flour |
| 250 g | 1 1/4 cups powdered sugar (yields sweet shortbread, scale back to 1 cup or just 3/4 cup for less sweet/more savory cookies) |
| 6 g | 1 teaspoon fine salt |
| 6 g | 1 tablespoon chopped fresh rosemary |
| Zest of 2 lemons (preferably organic) | |
| 216 g | 1 cup California Olive Ranch Everyday Extra Virgin Olive Oil |
Method: 4 steps, published by cookieandkate.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is a wonderful cookie recipe with ingredients one typically has on hand or can easily get from a neighbor's bush..I mean the Rosemary, ha, ha.. I've tried it mostly with regular whole wheat flour instead of white whole wheat flour and it does make a diffe” — a cook, 5.0★
“Hi Kate! Thanks for posting this recipe. It was just what I needed for a easy baked treat for a friend's birthday. I was intrigued by the ingredients and comments here, and really appreciate your pro tips, as usual. I did keep a close eye as it baked, and I su” — a cook, 5.0★