This week, I’ve had the baking itch, but I’ve been getting home so late from work that every cookie recipe I’ve wanted to play with is too labor intensive, especially when you have to wait for the butter to soften. Yes, I know there are tricks to softening the butter quickly, but those are extra steps too. So I began thinking about alternate fats, and I remembered making some olive oil cakes in the summertime, and wondered how olive oil would work in a cookie. It certainly quickens up the batter prep. We also had a wonderful orange delivery for a client of my husband’s. They are small honey oranges from Florida, and I wanted to use one in the cookie recipe. Orange flavor and olive flavor felt like a good pairing.
Olive oil is a great baking base, but it also plays a big flavor profile. Extra virgin olive oil has a deeper, fruitier flavor versus butter. Play with different olive oils in baking to see which ones add the right balance of flavor to your baking recipes.
These were made and baked under a half hour, and in my kid’s mouth within seconds, and smile on her face even faster! Next renditions I am going to play with other mix ins and herbs. Give them a try!
Olive Oil Orange Cookies
Ingredients
zest and juice of one small orange
1 cup extra virgin olive oil
2 1/2 cups flour
1 cup sugar
pinch of salt
2 eggs
1/2 tsp. baking powder
extra sugar for dusting
Directions
Preheat oven to 350˚. Line baking sheets with parchment and set aside.
In a large bowl, whisk the zest and juice with the olive oil. Next whisk in the 2 eggs and the dash of salt, then the sugar until mixture is thick.
Next add the baking powder and the flour, and whisk aggressively until thick and creamy.
Drop batter by the tablespoonfuls 2″ apart on the baking sheet. Dust the tops with the extra sugar.
Bake the cookies for 8-10 minutes until lightly golden brown on the edges. Transfer to cooling racks to cool completely. Store in an airtight container for about a week or so.
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