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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

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Address:   Greenville, SC
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Chef Veera

Lemon EVOO cookies, Lemon Curd and raspberry drizzle

Citrusy, Sweet and Delicious!

A simple Italian style cookie flavored with lemon, served with delicious lemon curd makes the easiest warm weather dessert. Serve it plain, with Lemon Curd or splurge and also drizzle with a Raspberry vinegar reduction.


Simple, quick and oh so yummy, this is a nice treat and very much in line with the Mediterranean Diet, if you don’t just eat the whole batch! Another healthy treat is to crumble a cookie over a bowl of strawberries with a dollop of Lemon Curd. MMMMM!


BE BRAVE, and consider swapping out the Lemon EVOO with Blood Orange oil along with orange zest and orange juice and try those crumbled over grilled peaches!


If you are a fan of citrusy desserts, you will love these!


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Lemon Olive Oil Cookies




(* indicates my preferred ingredients – see notes for alternatives)


2 large eggs

1½ cup sugar

2/3 cup O&V Lemon EVOO *

2 lemons, zested and juiced

1 teaspoon baking soda

4 cups all-purpose flour

1 jar O&V Lemon Curd *

¼ cup O&V Raspberry Vinegar *

2 cups raspberries





Preheat oven to 350F. Line baking trays with parchment paper.


Heat the raspberry vinegar in a saucepan until it comes to a boil, then simmer and reduce by half. Cool.


In a bowl, whisk the eggs, sugar, olive oil, lemon zest and lemon juice until well combined and frothy.


Combine the baking soda and flour together in a separate bowl.


Add the flour mixture to the egg mixture and stir until a batter forms.


Use a tablespoon size scoop and measure the dough into balls. Place on the baking sheets about 2 inches apart.


Bake in preheated oven for about 12 minutes. Let cool for 5 minutes before removing from the trays.


Top the cooled cookies with Lemon Curd and raspberries. Drizzle with raspberry vinegar reduction



Makes 44-48 cookies

Active time 15 minutes Total Time: 50 minutes (to bake all the cookies one tray at a time)




* The Lemon EVOO adds a nice lemony flavor, but you can also substitute with Blood Orange Oil, orange zest, juice and extract. Feel free to halve the recipe if you just need a few cookies.


All highlighted products are available at Oil & Vinegar stores

Naked Lemon EVOO Cookies


Categories: Desserts, Sweets, Cookies, Vegetarian, Italian Cookies, Lemon Curd, Lemon EVOO, Baking, Vegetarian, Gluten free Option, Raspberry Vinegar Reduction


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