Here’s a quick and easy holiday cookie recipe that’s a little lighter than those butter-laden batters and also has a bright citrus note. We used our popular Blood Orange olive oil instead of butter and added the juice and zest of an orange to boost the orange flavor. You can also make these crunchy cookies with our Persian Lime or Lemon olive oil. Sounds like a great trio for your next holiday cookie exchange!
INGREDIENTS
- ½ cup Olive This! Blood Orange Olive Oil
- 1 tablespoon freshly squeezed orange juice
- 1 cup sugar
- 1 egg, room temperature
- zest of one orange (or two clementines)
- 1½ cups flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- powdered sugar (for dusting)
DIRECTIONS
Adjust oven rack to middle position and preheat oven to 350 degrees F. 
In medium-sized bowl (or the bowl of a stand mixer, using the paddle attachment) add the orange olive oil, sugar, orange zest, egg, and orange juice. Beat mixture until thick and creamy; about 3 minutes on medium speed.
In a separate bowl add the dry ingredients (flour, salt and baking powder).
Add the dry ingredients to the wet mixture in three batches, beating in between each addition and scraping down the sides with a spatula until combined.
Drop batter onto a parchment lined baking sheet using two spoons (about 2 teaspoons of batter per cookie). If the batter is a bit sticky to work with, that’s fine.
Bake in preheated oven for about 10 minutes. Then raise the temperature of the oven to 425 degrees F and bake for about 2-3 minutes more to achieve a golden brown color. Let cool on a wire rack. Repeat for another batch, if necessary. Dust with powdered sugar when cookies are fully cooled.
MAKES ABOUT 2 DOZEN COOKIES (DEPENDING ON SIZE OF EACH COOKIE)
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