Orange Olive Oil Cookies Recipe

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Mandarin Olive Oil Sugar Cookies.

There is not way to explain how amazing these are in the morning with a good cup of breakfast tea. Delicate enough for tea, classic enough to cut in holiday cookies for Santa.

2 1/2 cups of Caputo "00" Chefs Flour
1/2 teaspoon baking powder
pinch of Trapani Fine Sea Salt
1 cup of India Tree Caster Sugar
2 eggs
1/2 cup of Olive Oil
3/4 cup of milk
1 teaspoon Heilala vanilla extract
1 teaspoon Boyajian Orange Oil
1. Heat oven to 375°. Line cookie sheet with parchment paper or silicone liners.
1. In a large bowl, whisk together flour, baking powder, salt and sugar. Throw in a food processor or a sifter to make a more delicate cookie.
2. Whisk flour, baking soda, baking powder, and salt in a large bowl. Make a well in the center.
3. Whisk together the eggs, oils, milk, and vanilla.
4. Use a rubber spatula to stir the dry mixture into the liquid mixture just until well combined, if it's too stiff just add a touch of milk.
5. Drop by rounded teaspoons onto prepared cookie sheet 2 inches apart.
6. Bake 12-15 minutes, or until golden brown around the edges.
7. Remove from the oven and let cool on a cookie sheet for a couple of minutes.
8. Transfer the cookies to a wire rack to cool completely.
9. Serve warm or cool.

Makes about 4 dozen cookies.