Shamrock Shortbread Cookies

1. In a stand mixer, cream together butter, sugar and California Olive Ranch Arbosana 100% California Olive Oil until light and fluffy- about 2 minutes

2. Add in vanilla and beat until incorporated

3. On low speed, slowly add in flour and mix until combined

4. Turn mixer to high and beat for about 1 minute until dough becomes slightly crumby- you should be able to form dough into a ball with your hands

5. If making cookies with dried rosemary gently stir it into mix now

6. Using your hands, shape dough into a large disc, wrap in plastic wrap and chill in fridge for at least 30 minutes (longer is ok)

7. Preheat oven to 350F

8. Remove dough from fridge and on a clean, floured surface roll dough out to about 1/4 inch thickness

9. Use cookie cutter to cut out cookies, with scraps of dough for into another ball, roll out and repeat

10. Place cut out cookies on a lined baking sheet, spacing them about 1 inch

apart

11. Pop cookies on tray back in the fridge for about 10 minutes

12. Remove from fridge and place in pre-heated oven

13. Bake for 10-12 minutes, until cookies are just lightly golden

14. Let cookies cool for at least 5 minutes before transferring to a cooling rack

For Buttercream Frosting:

1. Add butter, vanilla and salt to a stand mixer and mix on high for 15 seconds

2. Turn mixer to low speed and slowly add in powdered sugar

3. Slowly drizzle in milk, one tablespoon at a time until desired thickness is created

4. Mix for another minute on medium speed