The International Kitchen
Recipes
Shortbread Cookies with Olive Oil and Lemon from Greece

Shortbread Cookies with Olive Oil and Lemon from Greece

Name: Shortbread Cookies with Olive Oil and Lemon
Prep time: 10 min
Cook time: 15 min
Yield: 24 servings
Cuisine: Greek
Ingredients: 1 cup oil; 1 cup sugar; 1 cup lemon juice; 1 tsp baking powder; 1/3 tsp salt; Zest of 1 lemon; About 4 cups of all-purpose flour

April 4, 2013
Peg Kern

Dairy Free
Desserts
Nut Free
Vegetarian

Overview
Recipe for Shortbread Cookies with Olive Oil and Lemon

Lemons are a huge part of Greek cooking, which you’ll discover when in Chef Katerina’s kitchen during our cooking vacation “Greek Cooking Odyssey.” Lemons are even a part of the process when making Katerina’s family’s favorite shortbread cookie recipe!

Katerina says, “My mother’s home is always full of these cookies; she makes them fresh 2 to 3 times per week. She has all different recipes for them, but this one is her favorite winter recipe. With the lemons from our land, perfect in the winter, they are full of vitamin C! Make sure the lemons are pure.”

10 minutes
24 servings
Bake
15 minutes

Ingredients

1 cup oil
1 cup sugar
1 cup lemon juice
1 tsp baking powder
1/3 tsp salt
Zest of 1 lemon
About 4 cups of all-purpose flour

Instructions

Preheat oven to 350F. Combine sugar, lemon juice, lemon zest, and olive oil. Beat well.
Gradually beat in the flour mixed with the salt and the baking powder. The dough should be firm but not too hard.
Roll the dough into balls with your hands and form different shapes. (In Greece we make ring-shapes, koulourakia).
Place on a greased or lined baking sheet and bake for 15-18 minutes, until lightly golden.
These overbake quickly, so it’s better to take them out a bit early if you’re unsure. Allow to cool for a bit on the baking sheet, then move to another surface to finish cooling.
Don’t eat all at once, although it’s difficult not to!