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Chef Veera

lemon EVOO Cookies with Lemon Curd

Lemon Olive Oil Cookies

Recipe Blog Post



(* 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

Lemon EVOO Cookies with Raspberries


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

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