Lemon Olive Oil Cookies
Recipe Blog Post
Ingredients
(* 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
Preparation
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)
Notes
* 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
Categories: Desserts, Sweets, Cookies, Vegetarian, Italian Cookies, Lemon Curd, Lemon EVOO, Baking, Raspberry Vinegar Reduction
