Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, add the olive oil, powdered sugar, and cane sugar.

Using a large box grater (think pizza cheese size) grate the butter. Add the butter into the mixing bowl with the sugar. Mix on low until combined, you’ll still see small bits of butter, that’s okay.

Add the flour and vanilla bean mix and mix on low until combined.

In a small bowl, add the turbinado sugar.

Using your hands, form the dough into 24 balls and roll in the turbinado sugar. Place on the prepared baking sheets and flatten them slightly so they are about 2-inches in diameter.

Bake for 18 to 22 minutes or until lightly browned on the edges and bottom. Allow to cool completely on the baking sheets.

Store in in a cool dry place for up to 7 days.