Olive Oil Cookies with Lemon & ThymePosted: 09/03/2012 | |
I do believe I’ve had a love-affair with cookies my whole life. Friends who knew me growing up can attest to the fact that I ate cookies for breakfast most days. Well why not. Back in the day I could plow through bags of Oreo’s, Mallowmars and Chips Ahoy cookies, but I’ve come a long way, baby!
Once I began making cookies from scratch there was no turning back for me. I don’t think I’ve eaten a packaged cookie in years. I just lost my taste for them. I don’t want to eat anything with high fructose corn syrup, partially (why partially) hydrogenated soybean oil or artificial flavors in it.
Don’t misunderstand me. It’s not that a homemade cookie is health food. It’s still butter, sugar and flour, and full of calories. However, if one is going to indulge, and one is going to indulge in moderation, then you’ve got to eat the real thing. When I bake at home, I try to use the best ingredients I can find. Good quality vanilla, chocolate chips, and butter result in a very tasty end product. And you guys agree with me that it’s all about the flavor.
Anyway, I’ve been making these soft and chewy Olive Oil Cookies with Lemon & Thyme for several years now. Why, because they wallop you with flavor. I use the best quality oil oil I have, and farmer’s market fresh lemons and thyme. One bite takes me back to the green, rolling hills of Tuscany covered in olive trees. Okay, a bit overly dramatic…but you get the picture.
Olive Oil Cookies with Lemon & Thyme
Adapted from 805 Magazine, September 2009
- 2/3 cup olive oil
- 1 cup granulated sugar
- 1 large egg
- 2 1/2 teaspoons vanilla extract
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 2 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon finely minced thyme
- sugar for rolling
- powdered sugar for dusting
- Preheat oven to 375 degrees F. Cover a baking sheet with a silpat or parchment paper.
- In the bowl of an electric mixer using the paddle attachment, add olive oil, sugar, egg, vanilla, lemon zest, and lemon juice and beat on low speed until smooth. Add the flour, baking powder, baking soda and salt. Beat to incorporate all ingredients.
- Add the thyme and mix on low just to incorporate.
- Using about a teaspoon amount (or more if you like a larger cookie), roll dough into balls and then roll the balls into a bowl of granulated sugar.
- Place the balls onto the cookie sheet, and flatten slightly with the bottom of a cup.
- Bake about 8-10 minutes, and then cool on a wire rack.
- When completely cooled, dust with powdered sugar.
Makes 32-36 cookies