Citrus-Olive Oil Shortbread Cookies
1 cup light-flavor olive oil
1/2 cup sugar
1/2 cup packed light brown sugar
1/2 cup lemon juice
1/2 cup orange juice
Zest of 1 orange
32/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Heat oven to 375 degrees. Combine olive oil, sugars, juices and zest. Beat with an electric mixer until thoroughly combined.
In a separate bowl, whisk the flour, baking powder and salt to mix. Add to liquid mixture a cup at a time, mixing between additions. The dough should be firm but not brick-hard. Add more orange juice 1/2 teaspoon at a time if needed to make a dough you can work.
Roll dough into balls and place on a baking sheet 11/2 inches apart. Bake for 11 to 13 minutes, until lightly browned. Cool slightly in pan, then transfer to a wire rack to cool completely. Makes about 48 cookies.
Source: Adapted from chef Fabio Viviani and Bertolli.
Per cookie: 90 calories (46 percent from fat), 4.6 g fat, (0.6 g saturated, 3.3 g monounsaturated), 0 cholesterol, 1 g protein, 11.3 g carbohydrate, 0.2 g fiber, 31 mg sodium.