Olive Oil Walnut Cookies Recipes

LADOKOULOURA: GREEK STYLE OLIVE OIL COOKIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit, 180 degrees Celsius.
• ​Zest the oranges before juicing them.
• ​Combine the flour, baking soda, baking powder, salt, and orange zest in a large bowl and whisk all the ingredients together.
• ​In another bowl, combine the olive oil, orange juice, water, sugar, cinnamon, cloves, and vanilla extract. Whisk well to incorporate all of the ingredients.
• Add the flour mixture a little at a time whisking to combine.
• When the mixture becomes to thick to whisk, mix the rest of the flour in with your hands.
• ​Add the sesame seeds and mix until combined.
• ​At this point the dough will seem wet and sticky.
• Set it aside for 5 minutes and it will come together and become a very pliable cookie dough.
• ​Cut the dough into walnut sized balls. This recipe makes about 45.
• ​Roll the balls into logs and place onto baking sheets lined with parchment paper. Leave some room in between each cookie for rising. They will also spread slightly while baking.
• Bake in the oven for 15-20 minutes or until the cookies become slightly browned around the edges.
• ​It is a good idea to also rotate the trays halfway through baking. Switch the bottom tray to the upper rack and the top tray on the bottom. This will ensure even baking.
• Cool the cookies on cooling racks.
• ​Serve and enjoy!

OLIVE OIL COOKIES

Steps:

• In a large bowl, beat sugar and oil until blended. Beat in the egg, then honey and lemon extract. Combine the flours, rosemary, lemon peel, baking soda and 1/4 teaspoon salt. Gradually add to sugar mixture; mix just until combined., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Sprinkle tops with remaining sea salt. Bake at 350° for 9-12 minutes or until lightly browned. Remove to wire racks. Store in an airtight container.

OLIVE-WALNUT PASTA

Steps:

• Bring a large pot of salted water to a boil. When the water's boiling, add the pasta and cook until al dente. Reserve 1 cup of pasta water, then drain.
• While the pasta's cooking, in a large Dutch oven, stir together the olive oil, walnuts and olives. Set over medium heat and cook, stirring often, until fragrant and the walnuts are toasted, 3 to 5 minutes. Turn off the heat, finely grate in the garlic clove and season with 1 1/2 teaspoons salt and a few grinds of black pepper. Stir to combine.
• Add the pasta and 1/4 cup pasta water to the walnut mixture. Cook over medium-low, stirring and adding pasta water as needed, until the pasta is well coated. Remove from heat and stir in half the lemon zest and all the lemon juice. Season to taste with salt and pepper and more lemon zest.