I've never heard of olive oil cookies but lemon sounds yummy so I bet they're delicious
They are! You use lemon olive oil. They aren't super sweet, kind of like snickerdoodles. They are dipped in sugar before being baked and crackle while baking. I love anything lemon especially in the spring/summer!
I've never heard of olive oil cookies but lemon sounds yummy so I bet they're delicious
They are! You use lemon olive oil. They aren't super sweet, kind of like snickerdoodles. They are dipped in sugar before being baked and crackle while baking. I love anything lemon especially in the spring/summer!
I love lemon too! These sound amazing. I have this cinnamon lemon drop cookie recipe that I used to make all the time, and then sort of forgot about it. Last month I came across the recipe card and made them again, and they were so good.
In a bowl, sift together flour, baking soda, baking powder and salt. Set aside
In a second large bowl, combine sugar and olive oil and mix with a spatula until it forms a grainy paste. Add eggs and vanilla and stir until smooth. Fold in dry ingredients until just incorporated. You should have a fairly soft oily dough.
Fill a small dish with more granulated sugar. Scoop dough by the tablespoonful into balls and roll in sugar to coat. Arrange on a nonstick or parchment lined baking sheet leaving 2 inches of space between cookies.
Bake for 11-13 minutes or until tops are puffed and crackly and edges just start to turn light brown. Let cool for 5 minutes before transferring to a wire rack to cool completely. Cookies are best enjoyed the day they are made, but will keep in an airtight container for up to 3 days.
Re: Today is Tuesday
Here you go @levioosa :
Meyer Lemon Olive Oil Sugar Cookies
Prep Time: 45 mins Servings: 32
INGREDIENTS
2 1/4 cup all-purpose flour
1/2 t baking soda
1/2 t baking powder
1/2 t kosher salt
1 1/4 c granulated sugar, plus more for rolling
1/3c Meyer Lemon Olive oil
1 t vanilla extract
2 large eggs
DIRECTIONS
Preheat oven to 350 degrees.
In a bowl, sift together flour, baking soda, baking powder and salt. Set aside
In a second large bowl, combine sugar and olive oil and mix with a spatula until it forms a grainy paste. Add eggs and vanilla and stir until smooth. Fold in dry ingredients until just incorporated. You should have a fairly soft oily dough.
Fill a small dish with more granulated sugar. Scoop dough by the tablespoonful into balls and roll in sugar to coat. Arrange on a nonstick or parchment lined baking sheet leaving 2 inches of space between cookies.
Bake for 11-13 minutes or until tops are puffed and crackly and edges just start to turn light brown. Let cool for 5 minutes before transferring to a wire rack to cool completely. Cookies are best enjoyed the day they are made, but will keep in an airtight container for up to 3 days.