1 cup plugra* or organic butter- unsalted and room temp

1½ cup Wholesome Sweeteners Fair Trade Organic Powdered Sugar

1 cup Wholesome Sweeteners Fair Trade Organic Sugar

1 cup Monte Vibiano Olive Oil**

2 cage-free eggs

1 teaspoon vanilla

4 cups pastry flour

1 Tablespoon kosher salt

1 teaspoon cream of tartar

1 teaspoon baking soda

Day 1: To prepare the cookies:  Cream the butter and sugars until fluffy and pale. Slowly add the olive oil, eggs and vanilla until all is incorporated.  Fold in the dry ingredients.  Refridgerate overnight. 

Day 2: Preheat oven to 350°F. Roll cookies into 2” balls and bake with 2” space in between for 10-12 minutes.  Cool completely before removing from trays.

Yield: 75 cookies

Cook to Cook: *Plugra butter has a higher fat content than most American butter (82.5% butterfat). It gives your recipes a richer flavor and lower water content, and is used by some chefs in place of normal butter. The name "Plugra" is derived from the French plus gras ("more fat").

**If MonteVibiano Olive Oil isn't available, please substitute with your favorite extra virgin olive oil. Chef Clapner suggests using one with a grassy note ... "lovely," she says.