Recently I shared a recipe for Curd Cake in a post about a colouring by numbers phone app. I’m happy to say the app has added a few more recipes such as Bruschetta, Chocolate Granola and Cottage Cheese Pancakes!
Today I’ll be sharing my version of the recipe for Lemon Cookies with Olive Oil. These cake-like cookies are perfect for the coming spring weather (southern hemisphere).
I dunked mine in tea flavoured with honey and lemon but they would also pair well with fresh lemonade/squash, lemon barley water or Limoncello.
Lemon Cookies with Olive Oil
Ingredients
1 cup sugar
1/2 cup olive oil
2 eggs, room temperature
1/4 cup freshly squeezed lemon juice
1 tablespoon grated lemon zest
2 + 1/2 cups flour
2 teaspoons baking powder
pinch salt
icing sugar (optional)
Instructions
Preheat oven to 180C / 350F.
Line 3-4 baking trays with baking paper.
Place the sugar and oil in a bowl.
Using an electric mixer, beat in the eggs one at a time.
Add the lemon juice and zest and beat until combined.
Sift in the flour, baking powder and salt and mix with a wooden spoon until combined.
Dollop spoonfuls of batter onto lined trays.
Bake 15 – 20 minutes or until golden.
Allow to rest for 5 minutes before placing on a rack to cool completely.
Sprinkle with icing sugar if desired.
Additional notes:
The recipe said 3 eggs but I used 2 eggs.
It didn’t specify the amount of lemon juice or zest so I made a judgement call based on how lemony I wanted them.
It didn’t specify the oven temperature so I went with the standard 180C / 350F baking temp.
Beautiful looking cookies I’ll have mine with Limoncello.
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I thought you might! 🙂
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Yummy looking cookies! I have never tried cookies with olive oil. I’m guessing it might be healthier than butter 🙂
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I often use olive oil in cakes and cookies because I love the flavour it gives. It’s supposed to be healthier too which is an added bonus. 🙂
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Yet another cooking idea I have learned from you!
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Delicious looking cookies. I do like to use olive oil on a whole bunch of things.
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I love olive oil. It’s so tasty and versatile. People are often surprised that you can use it in sweets as well as savouries.
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