Eureka Lemon Sugar Cookies
March 13, 2017
Ingredients:
- 2 1/4 c all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp backing powder
- 1/2 tsp kosher salt
- 1 1/4 c granulated sugar
- 1/3 c Olivino Eureka Lemon Olive Oil
- 1/2 tsp vanilla extract
- 2 large fresh eggs
- 1/2 tsp sugar in raw
Directions:
- Preheat oven to 350ºF.
- In a bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
- In a second large bowl, combine sugar and Olivino Eureka Lemon olive oil and mix with a spatula until it forms a grainy paste. Add eggs and vanilla and stir until smooth. Fold in dry ingredients until just incorporated. You should have a fairly soft, oily dough.
- Fill a small dish with raw (Demerara) sugar. Scoop dough by the tablespoonful into balls and roll in sugar to coat. Arrange on a nonstick or parchment-lined baking sheet, leaving 2 inches of space between cookies.
- Bake for 11 to 13 minutes or until tops are puffed and crackly and edges just start to turn light golden brown. Let cool for 5 minutes before transferring to a wire rack to cool completely. These cookies are best enjoyed the day they are made, but will keep in an airtight container for up to 3 days.
Variations: While we loved the candy-like flavor from the Olivino Eureka Lemon Olive Oil, I think using our Blood Orange Olive Oil or even a smooth and fruity extra virgin olive oil (such as Arbequina or Frantoio would work well too.
Taste~Experience~Enjoy!
