Thursday, 14 March 2013

Lemon Olive Oil Cookies

These are a yummy little cookie with a chewy texture almost like a lemony macaroon with a nice  sugary crust. They are best eaten the same day but, they are still good the next day. They hold their shape because you freeze the cookies before baking which prevents them from spreading. If you want them to spread then don't freeze them.

You will need:
  • 2 cups flour
  • 1 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup olive oil - I used Italian Frantoia Olive Oil
  • 2 tbsp milk
  • 1 lemon zest
  • 4 tbsp lemon juice
  • 1 tsp vanilla paste or extract
  • 1 egg

Step 1: In a large bowl add flour, sugar, salt, baking soda and lemon zest. Set aside.

Step 2: In a large measuring cup add wet ingredients. Add olive oil, milk, lemon juice, vanilla paste (or extract) and egg. Mix well. Add wet ingredients to the dry and stir with a wooden spoon until just mixed. It should resemble wet sand.

Step 3: with a small scoop or spoon (I use a small ice cream scoop) form 26 balls. Once formed place cookies in the freezer for 30 minutes. This will help the cookie to not spread as much as if you place into the oven to bake immediately.

Step 4: toss in a small bowl of sugar and place on parchment lined cookie sheet. Bake in a 350 degree F oven for 12-15 minutes. Mine were lightly browned on the bottom and pale like a sugar cookie.

I froze the remaining balls and can toss them in sugar just before I bake them right from the freezer when I am ready. It is always nice to have cookies in the freezer for those times you just gotta have something sweet to end a meal!

These were wonderful eaten warm with a nice mug of lemon tea!

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