I’ll admit, I think olive oil is sexy. Extra Virgin Olive Oil especially, sends me over the moon. The rich, full and nutty smell, the beautiful translucent green color, and the way the taste coats my mouth. It’s just gorgeous. I’ve been known to buy a fresh baguette on the way home from work and simply eat warm bread with plates full of olive oil. I think I’ve also put the stuff in my hair as a conditioner, and on my hands as a lotion. But that’s sounding like a whole other blog, so let’s not get into that.
Lemon Scented Olive Oil Cookies with Almond Glaze. Sounds like there’s a lot going on in one humble cookie, right? It’s amazing how the flavors and sweetness meld together to create a unique, yet strangely familiar taste treat. These essentially taste like a darling lemon sugar cookie, but with a slight (sexy) hint of olive oil. I tested these on unsuspecting, but die hard cookie fans, and they couldn’t put their finger on the olive oil without me pointing it out. The verdict- two thumbs up.
Not only does olive oil smell gorgeous and taste great, it’s also good for you! There’s a reason why the Italians are so beautiful, and I think it’s something in the olive oil. Olive oil has less fat than butter, and has mono-saturated fats which are good for you heart. It’s a great substitute for butter in these cookies.
I found that the batter for these cookies comes out a little wet, almost like cake batter. I spooned the batter onto a greased and floured cookie sheet by the tablespoonful, and baked them up. They turned out just lovely! Try them, I’d love to hear what you think!
Lemon Scented Olive Oil Cookies with Almond Glaze
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
generous pinch of salt
1 cup sugar
zest of 1 lemon
1 teaspoon vanilla extract
1/2 cup good quality olive oil
3/4 cup whole milk
Preheat the oven to 350 degrees F. Zest 1 lemon and rub the zest into the granulated sugar, creating a slightly fragrant sugar. Whisk together the dry ingredients in a medium sized bowl. In a small bowl, beat together the eggs, vanilla extract, olive oil and milk. Add the wet ingredients to the dry ingredients and stir just to combine. If the mixture is stiff (I didn’t have this problem, I thought it might have been too wet) then add a touch more milk.
Drop by tablespoonful onto a lightly oiled cookie sheet and bake for 12 to 15 minutes, or until the edges are lightly browned. Cool on the cookie sheet for a few minutes, then remove and cool on a wire rack. When cooled completely, drizzle with almond glaze.
1 1/4 cup powdered sugar
splash of pure almond extract (about 1/4 teaspoon)
2 Tablespoons of milk, more as needed to create desired thickness
Combine all ingredients and whisk until smooth.
Just made a batch ! And have already eaten 3 !! Sigh !! They are super good as I usually make chocolate cookies and these are quite different ! A keeper for sure !!
took the liberty of inviting your blog to spend the day with my mom and i for our annual christmas cookie making spree… we just made these cookies (had to use whole wheat flour) and the whole house smells divine! thanks for sharing all of your awesome recipes.
They cookies were blah. Bad texture and next to nothing taste.
Olive oil has more fat than butter. It’s 100% fat, whereas butter contains water. Butter is lower in calories, and healthy in different way. They both fulfill nutritional needss. :) The cookies do however look intriguing! Bet the combo of flavors is so good.
The second batch of these cookies is in the oven as we speak. I’ve taken liberal samplings of the batter, and first batch- delightful! The olive oil is very nuanced, subtle, and aromatic. It blends in well with the lemon. I added white whole wheat flour (1 1/2 cups, then reg. flour) which gave a slightly nutty texture.
addendum- Jack might want to just try lemon juice instead of the almond- it sure is good!
Thank you so much for sharing this great recipe! Ever the sceptic of long directions, I just threw everything together in one bowl and turned on the mixer- I don’t think it made any difference as my results seem to line up with everyone else’s. Also, I squeezed a little lemon into the glaze for a lemonier cookie- fabulous!!
These look great; can’t wait to try them. Just a small correction…olive oil does not contain less fat than butter, being just about 100% fat with a few traces of other substances. It does contain a lot of monounsaturated fat however, which is healthy fat.
I just made these – haven’t tasted them yet but word from everyone else is they are delicious! I agree with the olive oil.. fresh baguette + olive oil and a glass (or two :)) or red wine would be my dinner every night if there was any healthy way to justify it! Olive oil also goes really really well with chocolate.. I highly recommend olive oil brownies..
I just made a batch of these and they are awesome! Also, your Apple Crisp is in the oven as I write this. I’m hoping to surprise the wife =)
Mmmmmmm. Just made them and let me just say mmmm again! I haven’t even put the glaze on and I love them. They are the perfect kind of cookie for me, not too sweet and just a little tangy :) Love em.
hey Jack! You might just leave the almond extract out of the glaze, or insteadm substitute a splash of vanilla extract.
These look awesome! I too eat baguettes with olive oil but I like to mince up some garlic in there too. Adds some spice to it.
Question: My girlfriend is allergic to almonds. What would be a good substitute for the glaze?