Comments on: Lemon, Rosemary and Olive Oil Shortbread https://cookieandkate.com/lemon-rosemary-olive-oil-shortbread/ Whole Foods and Vegetarian Recipe Blog Wed, 14 Dec 2022 00:47:40 +0000 hourly 1 https://wordpress.org/?v=6.2 By: Kate https://cookieandkate.com/lemon-rosemary-olive-oil-shortbread/comment-page-1/#comment-801123 Wed, 14 Dec 2022 00:47:40 +0000 https://cookieandkate.com/?p=9888#comment-801123 In reply to Jess.

I’m delighted you are enjoying this one, Jess! I appreciate you taking the time to review.

]]> By: Jess https://cookieandkate.com/lemon-rosemary-olive-oil-shortbread/comment-page-1/#comment-800620 Thu, 08 Dec 2022 22:31:49 +0000 https://cookieandkate.com/?p=9888#comment-800620 These are delicious! I looove butter shortbread but since learning I’m lactose intolerant I’m trying to bake more with olive oil, which I also love. I had this recipe in mind and finally had fresh rosemary on hand. I pretty much always find cookie recipes too sweet so I made the version with 3/4 cup powdered sugar and the texture and sweetness are great! (Thank you for the less-sweet alternative!) The raw dough was wetter than it is when I have made shortbread with butter, but that was no issue – the finished cookies are wonderful and not greasy at all. I might add a bit more lemon zest next time but that’s just me and I’m guessing these are very adaptable to diff herbs and spices.

★★★★★

]]> By: Kate https://cookieandkate.com/lemon-rosemary-olive-oil-shortbread/comment-page-1/#comment-784832 Sat, 30 Jul 2022 00:19:55 +0000 https://cookieandkate.com/?p=9888#comment-784832 In reply to Cori Roth.

Great to hear, Cori!

]]> By: Kate https://cookieandkate.com/lemon-rosemary-olive-oil-shortbread/comment-page-1/#comment-784803 Fri, 29 Jul 2022 23:18:09 +0000 https://cookieandkate.com/?p=9888#comment-784803 In reply to Christine.

I’m glad you loved it, Christine!

]]> By: Cori Roth https://cookieandkate.com/lemon-rosemary-olive-oil-shortbread/comment-page-1/#comment-784781 Fri, 29 Jul 2022 14:52:58 +0000 https://cookieandkate.com/?p=9888#comment-784781 I have made these shortbread cookies 2x and they just may be my favorite!!!! I added more rosemary than the recipe suggested as I could not taste the rosemary at all. Thank you for such a delicious shortbread treat.

★★★★★

]]> By: Christine https://cookieandkate.com/lemon-rosemary-olive-oil-shortbread/comment-page-1/#comment-784198 Sat, 23 Jul 2022 22:35:54 +0000 https://cookieandkate.com/?p=9888#comment-784198 These are addictive!

★★★★★

]]> By: EA https://cookieandkate.com/lemon-rosemary-olive-oil-shortbread/comment-page-1/#comment-752700 Wed, 22 Dec 2021 20:44:33 +0000 https://cookieandkate.com/?p=9888#comment-752700 These are delicious! I’ve made them lots of times, often with the reduced powedered sugar amount. They are still rich and sweet! The texture is lovely, holds together just enough to cut and hold but “melts” in your mouth. I always use the brand of olive oil that is mentioned, though sometimes just use AP flour and they still turn out well.

★★★★★

]]> By: Kate https://cookieandkate.com/lemon-rosemary-olive-oil-shortbread/comment-page-1/#comment-751210 Wed, 15 Dec 2021 20:10:53 +0000 https://cookieandkate.com/?p=9888#comment-751210 In reply to Anna Burton.

Hi Anna, I’m sorry to hear that! How did you measure the flour? It wounds like too much flour was used or may have been over mixed.

]]> By: Anna Burton https://cookieandkate.com/lemon-rosemary-olive-oil-shortbread/comment-page-1/#comment-749619 Wed, 08 Dec 2021 16:57:40 +0000 https://cookieandkate.com/?p=9888#comment-749619 I am a huge Cookie and Kate fan! I always tell people that every single recipe I’ve ever tried of yours works out. This is a big win for me since I’m a very mediocre cook! I am not a baker, but I joined the office baking exchange this holiday, I need to make 12 dozen of something! I attempted this recipe last night, and I’m hoping for some guidance. The flavours turned out very well, I used pastry flour since I’ve yet to find white ww in a grocery store in Saskatchewan (Canada). I also put everything into my kitchen aid mixer, and I doubled the recipe and pressed it into a 9×13.

The consistency came out too firm! They aren’t airy like the rolled shortbread I’m used to from my grandma ( I think it’s an Irish recipe, she used cookie cutters and they area TREAT!) I wonder if it’s a mixer problem? Are these better mixed by hand? Could I have pressed them into the pan too firmly? I’m not sure if it’s possible to pack it in too tightly, I tried to be gentle with that step. The olive oil was a first for me, but it made this recipe so easy and quick! My favourite kind of baking :)

Tips on what the consistency/texture is meant to be like with the finished product would be appreciated!

Thanks for bringing us into your kitchen <3
Anna

]]> By: Nidhi https://cookieandkate.com/lemon-rosemary-olive-oil-shortbread/comment-page-1/#comment-709082 Tue, 08 Jun 2021 03:26:16 +0000 https://cookieandkate.com/?p=9888#comment-709082 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 difference. The regular whole wheat flour needs more oil. I’ve made this with lime zest and lime juice to make up for the smaller size of limes and consequent lower yield of zest and they’ve been equally good. I add less than one cup powdered sugar; 1 cup is too sweet. It would be helpful to know how much zest is to be added since lemons vary widely in size. My favorite version actually involves using powdered cardamom in place of lemon and rosemary and regular vegetable oil, not olive oil. This gives you an easy nankhatai version without the effort and butter. Nankhatai is the name of a variety of traditional Indian cookies. Delicious.

★★★★★

]]>