Shortbread with dōTERRA Bergamot
There is no more pleasing flavor than the buttery crunch of a shortbread cookie. And, if you love the flavor and aroma of the rare bergamot fruit, Bergamot oil is the perfect companion to the dried rosemary in this recipe. We chose dried rosemary over Rosemary oil in this recipe to allow the flavor of Bergamot to shine through more prominently. The result is a light citrus aftertaste with a hint of rosemary.
2 sticks unsalted butter, room temperature
5–7 drops Bergamot oil
½ teaspoon finely ground dried rosemary
½ cup and 2 tablespoons powdered sugar
2 cups flour
1 teaspoon sea salt
1–2 tablespoons turbinado sugar
- Preheat oven to 325°F.
- If not finely ground, further grind dried rosemary until powdery.
- Bring butter to room temperature and then cream until light and fluffy. Add Bergamot oil and dried rosemary and mix together. Add powdered sugar and mix well.
- In separate medium bowl, mix flour and salt together. Slowly add into the butter mixture and continue to mix until a ball forms and the dough is stiff.
- Cover dough ball with plastic wrap, flattening it slightly. Chill dough in the fridge at least 30 minutes or more.
- Take dough out of the fridge and place between two pieces of slightly floured parchment paper. Use a rolling pin to roll the dough to about ¼ of an inch thick before cutting out shapes.
- Place cookies on a greased baking sheet (or use parchment paper). Top cookies with turbinado sugar.
- Bake for 20 minutes until light golden brown.
Tip: To make bars or wedges instead of cut out cookies, skip the fridge. Press the dough into a greased 8-inch round cake pan and bake for 35 to 40 minutes until a light golden brown. Remove from heat and immediately remove from the pan. Use a pizza cutter to cut into wedges and then allow to cool. (It won’t cut as easily if you let it cool first.)
- Matt Triplett