Rosemary and Sea Salt Olive Oil Shortbread Cookies

Ingredients

1 cup extra virgin olive oil

1 1⁄2 cups powdered sugar

3 cups all purpose flour, sifted

1 tsp sea salt and more for sprinkling at end of baking

2 tablespoon finely chopped fresh rosemary

Directions

Preheat oven to 350 F

Combine all ingredients in bowl, mix well.

Put ingredients on a sheet of wax paper or parchment paper and form in to a roll. Chill in refrigerator for 30 minutes. Slice to desired thickness (about 1⁄4”).

Bake at 350 F for 18 minutes until barely golden brown. Sprinkle with sea salt when removed from oven.

Notes

Vegan recipe from Ginny