Olive Oil Shortbread Cookies

Olive oil can make your holidays a little easier. It is a great baking substitute when cooking for vegans or those with dairy allergies. Plus, it makes your cookies healthier and delicious.

Verde Valley Olive Oil is heat stable and will add flavor to the dessert. We also have multiple flavors to choose from, so if you want to add a hint of a flavor then that is the best way to do it. If you use a lower-quality olive oil it can degrade the taste of the dessert, making it taste processed or fall apart easily.

Below is a great holiday cookie recipe that everyone will enjoy.

Olive Oil Shortbread Cookies


Nonstick cooking spray

1 1/2 cups all-purpose flour

1/2 cup whole wheat flour

1/2 cup sugar

1/2 tsp. salt

3/4 cup Verde Valley Olive Oil

2 tsp. vanilla extract


1. Preheat the oven to 350°F. Line an 8-inch square baking pan with foil, allowing foil to extend over the rim of the pan by 2 inches. Spray foil with cooking spray.

2. Whisk together flours, sugar, and salt into a medium bowl. Add Verde Valley Olive Oil and vanilla to flour mixture and stir to combine.

3. Transfer dough to a prepared pan and press evenly into the pan. Bake 23–25 minutes or until edges are lightly browned.

4. Take out of the oven and cool in the pan on a wire rack for five minutes. Using the edges of the foil, lift the shortbread out of the pan and cool completely on the wire rack. To serve, cut into sixteen squares.

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