Oliveoilcookies Recipes

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OLIVE OIL COOKIES



Olive Oil Cookies image

One of my favorite combinations is honey, olive oil and sea salt. It works great in cookies as well as savory things. Add to that notes of lemon and rosemary and you've got yourself a one-of-a-kind treat. -Bryan Kennedy, Kaneohe, Hawaii

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 2 dozen.

Number Of Ingredients 11

3/4 cup sugar
1/2 cup olive oil
1 large egg, roome temperature
1/4 cup honey
1/4 teaspoon lemon extract
1 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons minced fresh rosemary
2 teaspoons grated lemon zest
1-1/2 teaspoons baking soda
1/4 teaspoon plus 2 teaspoons sea salt, divided

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.

Nutrition Facts : Calories 114 calories, Fat 5g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 303mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

GREEK OLIVE OIL COOKIES



Greek Olive Oil Cookies image

If you are looking for a classic Greek biscuit, then look no further than these Greek olive oil cookies or koulourakia ladiou. Cookies with olive oil are a little different from the usual chocolate or ginger but trust me, they will become your new favourite!

Provided by Eli K. Giannopoulos

Categories     Dessert

Time 40m

Number Of Ingredients 10

130g olive oil (4.6oz)
165g orange juice (or 140g orange juice and 35g Metaxa/ cognac) - 5.8 oz
zest of 1 orange
150g sugar (5.3 oz)
500g self rising flour (17.6 oz)
1 tsp ground cinnamon
1/4 tsp ground clove
1/3 tsp baking soda
4 drops vanilla essence
80g sesame seeds for coating (2.8 oz)

Steps:

  • To prepare these olive oil cookies add in a large bowl the orange juice and baking soda. Whisk lightly using a fork until the baking soda dissolves and starts foaming.
  • In the same bowl add all the liquid ingredients (olive oil, vanilla extract and cognac, if using) and the sugar and beat with a hand whisk until the sugar dissolves. Set aside.
  • In another bowl add the dry ingredients: flour, salt, orange zest, ground cinnamon and clove. Mix with a spoon to combine.
  • Add all the dry ingredients in the bowl with the liquid ingredients. Mix lightly with a spoon until all the ingredients incorporate. At the end use your hands to knead the dough softly until the flour is incorporated. Do not knead the dough too much because the oil will start to separate.
  • Preheat the oven at 170-180C fan (350F).
  • Divide the dough in 28-30 equal balls, approx. 30-35g / 1oz each.
  • Shape the cookies into braids or circles.
  • Dredge the olive oil cookies in sesame seeds until covered on all sides.
  • Place the cookies on 2 baking trays lined with parchment paper.
  • Bake each tray for approx. 20-25 minutes until nicely coloured and cooked through.
  • Remove from the oven and let them cool completely. Enjoy!

LEMON THYME OLIVE OIL COOKIES



Lemon Thyme Olive Oil Cookies image

Provided by George Duran

Categories     dessert

Time 40m

Yield 40 cookies

Number Of Ingredients 8

2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh thyme leaves
1/2 cup extra-virgin olive oil
3 tablespoons milk
1 large lemon, zested and juiced

Steps:

  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking sheets.
  • Put the flour, sugar, baking soda, pepper, and thyme into a bowl and whisk together to combine. In a small bowl, whisk together the olive oil, milk, lemon juice, and zest. Add the liquid ingredients to the dry ingredients, stirring with a wooden spoon until you form a nice smooth dough.
  • Roll heaping teaspoonfuls of the dough into balls. Place them about 2 inches apart on the prepared baking sheets. Bake the cookies about 12 to 15 minutes, or until they are browned around the edges. Let the cookies cool for a few minutes and then transfer them to wire racks to cool completely.

CHOCOLATE-OLIVE OIL CRISPS



Chocolate-Olive Oil Crisps image

In these chocolate cookies, olive oil stands in for butter which results in a crisp texture and more intense cocoa flavor. A touch of honey in the dough lends a deeper sweetness than sugar alone. Delightfully snackable on their own, these crisps also work well alongside a bowl of fruity sorbet.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h40m

Yield Makes about 54 cookies

Number Of Ingredients 10

3/4 cup unbleached all-purpose flour
1/3 cup Dutch-process cocoa powder, sifted
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
1/4 cup extra-virgin olive oil
3/4 cup granulated sugar
1 large egg, lightly beaten
2 tablespoons honey
3/4 teaspoon pure vanilla extract
Sanding or turbinado sugar, for rolling

Steps:

  • Whisk together flour, cocoa, baking soda, and salt. In a separate bowl, whisk together oil, granulated sugar, egg, honey, and vanilla. Stir in flour mixture, then cover and refrigerate at least 30 minutes and up to 1 day.
  • Preheat oven to 350°F. Roll level teaspoons of dough into balls and coat in sanding sugar. Place on baking sheets lined with parchment, spaced about 2 inches apart. Refrigerate until firm, 15 minutes.
  • Bake, rotating sheets once, until cookies are flattened and set around edges, 10 to 12 minutes. Let cool completely on sheets. Store cookies in an airtight container at room temperature up to 1 week.

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