Lemon Olive Oil Shortbread with Olives & Rosemary

Great with a cup of herbal tea and a hunk of salty cheese or a bowl of homemade soup! The olives used here are fruity kalamata, which when surrounded by a lemony shortbread crust and baked, become like little jewels studding each cookie. Rosemary and lemon balance the robust flavors of the olives by adding refreshing pine and citrus notes.

Ingredients (makes about 24)
1½ cups all-purpose flour
½ cup powdered sugar
2 Tbsp turbinado (raw) sugar, plus 1 teaspoon 
½ tsp fine sea salt
½ cup vomFASS Lemon Olive Oil
1 tsp finely minced fresh rosemary leaves
½ cup kalamata olives, pitted, chopped and towel dried
1 Tbsp vomFASS Rosemary Olive Oil 

Directions
Heat the oven to 325° F.
In a large bowl, whisk together the flour, powdered sugar, 2 tablespoons turbinado sugar, and the salt. 
Add the olive oil and rosemary and stir to combine. 
Add the chopped olives and stir again. 
Gather the dough with your hands into one mass and put between two sheets of parchment paper.
Roll out the dough out to an 8- to 9-inch rectangle. 
Remove the top sheet and use the bottom to slide the cookie round onto the back of a large baking sheet.
Brush the cookie with the vomFASS Rosemary Extra Virgin Olive Oil. Sprinkle with remaining 1 teaspoon turbinado sugar.
Bake for 20 to 25 minutes. 
Slide the cookie round carefully onto a cutting board while the cookie is still totally hot. 
Cut with a sharp, thin knife into desired shape(s). 
Let cool completely, then separate.
Baked cookies keep for 2 weeks in a sealed container at room temperature.
Note: You can prepare the dough ahead. It keeps well in the freezer. 

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