Olive Oil Shortbread Cookies

Servings: 2 dozen cookies

Ingredients:

• 1 1/2 cups, all-purpose flour
• 1/2 cup, powdered sugar
• 2 tbsp, turbinado sugar plus more for sprinkling
• 1/2 tsp, kosher salt
• 1/2 cup, il Fustino Arbosano EVOO
• 1/2 cup, dark chocolate chunks (65% at least)
• 1, egg white – beaten until airy

Directions:

Preheat Oven to 325 degrees Fahrenheit.

Whisk together the flour, sugars, and salt in a large bowl.

Stream in the EVOO stirring to combine. Fold in chocolate chunks.

Dump the mixture into a parchment-lined 9X9 baking dish and place another sheet over the top. Flatten dough into a square-ish slab.

Brush the top of the shortbread with the egg white. Sprinkle with more turbiano sugar. Bake for 20-25 minutes.

Remove from oven and while the cookies are in the pan slice into desired shape. Let cool completely and recut as necessary.