Crispy Melt in Your Mouth Olive Oil Shortbread Cookies

Today we're making olive oil shortbread cookies. Welcome back to Mimi's Organic Eats. These shortbread cookies are buttery, they're crisp, they melt in your mouth, and they also use extra virgin olive oil. Let me show you guys how to make them. So first we're going to preheat our oven to 350 degrees. Now I love making this recipe because it yields a buttery, crisp shortbread cookie, but here's the kicker, you guys don't have to have softened butter for this. So I'm going to make these in my stand mixer for ease, but if you guys want to make these by hand that also works too, you'll just need a little bit bit of elbow grease. So first we're going to add in half a cup of extra virgin olive oil and I love using the Carapelli unfiltered olive oil for baking because it just adds a really kind of like fruity delicious flavor. You guys are going to love it. So now we're going to add in our sugars and we have both cane sugar and powdered sugar here today. So I love using powdered sugar in shortbreads. It's usually my go-to. It really makes them super light and just kind of like melt in your mouth. So today I'm doing a little mixture of both and you guys want to make sure your powdered sugar is sifted. So while most shortbread cookie recipes will call for softened butter, this one you can use your butter straight from the fridge. So this is my go-to recipe when I'm craving cookies and I haven't had time to soften butter. So I'm going to be using one of my favorite butters today, the Ferran Adada butter. So this is one of the butters that I tested in my best salted butters for baking test that I did a few months ago. And this one won for the best buttery shortbread, so I love using it in this recipe. So we're going to take our cold butter straight from the fridge and grate it using a large grate size. So now we're going to add all this grated butter into our mixing bowl. So now we're going to mix this on low until everything is combined. Then we're going to add in our all-purpose flour. So next we're going to add in our ground vanilla beans. And if you guys don't have ground vanilla bean, vanilla bean paste works as well. But if you follow along, you know I'm going to tell you to stop buying vanilla bean paste. So vanilla bean paste is just the ground vanilla beans that I have today with added sugars, gums, and stabilizers in it. All that stuff you definitely don't need. You're just paying for extra things that are not needed at all when all we really want is that true vanilla bean flavor. So I'm going to link my favorite ground vanilla bean in the description for you guys, you can check it out. This is the vanilla bean that we used at my bakery for over a decade and it's still what I buy today. And if you guys don't have ground vanilla bean or vanilla bean paste, vanilla extract works, but it's not going to taste the same. Vanilla bean has a very distinct flavor and it's just so much better in these cookies. So definitely get it if you can. If you're using vanilla extract, you're going to want to add more as well. So now we're just going to mix on low until everything is combined and we have a smooth cookie dough. This is going to look and feel like Play-Doh in your hands. So now we're going to line two baking sheets with parchment paper. And then we also need to get a small bowl of turbinado sugar. So turbinado sugar is just large sugar crystals. And we're going to roll the cookie dough in this. This is going to give these shortbread cookies a sparkly finish and a subtle crunch that's going to give it the best texture. So we're going to roll these into 24 cookie dough balls. We're going to have 12 on each sheet. So the easiest way to do that is just to divide the dough in half at first. That way, you know you have half for one sheet and half for another sheet. So once you roll the cookie dough into a ball, then we're just going to roll it in the turbinado sugar. So now we're going to bake these at 350 degrees for about 18 to 22 minutes. You want to make sure that the shortbreads are golden brown before removing them from the oven. If they're not golden brown, then bake them for a few extra minutes. We're looking for that really nice golden brown color because that's going to ensure that these shortbread cookies are crisp, buttery, and melt in your mouth. We don't want to have them soft. And now we have the most delicious olive oil shortbread cookies. These shortbread cookies are buttery, they're crisp, they're sweet, they melt in your mouth, and they're just a little bit healthier because they have the addition of extra virgin olive oil. If you guys enjoyed this video, be sure to drop a like and leave a comment below. And if you want more creative ways to bake with olive oil, be sure to hit that subscribe button and join me next time in the kitchen. Gosh, you guys, these are so good. You have to make these. And John John is out of breath because he just dashed in from the deck because he saw me eating a cookie. So he has to have his cookies too. Right? Don't you have your cookies? So we're gonna roll these balls. So we're gonna Okay, sorry, he's mad because he's watching me about to eat a cookie.