Desserts ·

Olive Oil Sablé Cookies

INGREDIENTS 

  • 1/3 cup Rastrello Extra Virgin Olive Oil (EVOO)
  • 1/2 cup granulated sugar
  • 1/4 cup confectioners sugar
  • 1/2 teaspoon salt 
  • 2 eggs
  • 1 teaspoon vanilla extract  
  • 2 cups all-purpose flour
  • Sanding sugar

PREPARATION 

  1. Combine EVOO, sugars, salt and eggs. Whisk until blended and smooth. 
  2. Stir flour into the wet mix in batches. Stir until the flour is incorporated. 
  3. Remove dough from the mixing bowl, wrap and refrigerate for 2 hours. 
  4. Preheat oven to 350°F.  Remove dough from the refrigerator, divide into quarters and press each quarter into a disk. Roll dough out on a lightly floured work surface until 1⁄4 – 1⁄8” thick. Cut into individual cookies using 2” round cookie cutter. 
  5. Place cookies on a baking sheet lined with parchment and brush each cookie with a little bit of EVOO. Sprinkle each cookie with sanding sugar and bake for 15–20 minutes (less baking time for thiner cookies) or until firm and a little golden around the edges. 
  6. Remove from the oven and let cool to room temperature before serving. 
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