Makes about 60 cookies
These Lemon Cookies with Olio Nuovo were developed by Gerald Gass to showcase our wonderfully fresh new oil, Olio Nuovo, which is available for only a short time immediately after harvest each fall. Don’t worry – if olio nuovo season has passed, these cookies are excellent made with any full-flavored, early-harvest oil.
2 cups unbleached all-purpose flour
1 cup sugar
½ teaspoon baking soda
¾ cup olio nuovo
1/8 teaspoon pure lemon oil
4 teaspoons grated lemon zest
1 teaspoon fresh lemon juice
- Preheat the oven to 350°F. Line two large baking sheets with baking parchment or silicone baking sheets.
- Sift together flour, sugar and baking soda into a medium-sized bowl. In a small bowl, stir together olive oil, lemon oil, lemon zest and lemon juice. Add the wet ingredients to the dry ingredients, then stir the mixture until it comes together in a uniform mass. Using your hands, roll the dough into balls ¾ to 1 inch in diameter; place them on the prepared baking sheets, about 2 inches apart.
- Bake the cookies one sheet at a time until cooked through and very lightly browned, about 15 minutes. Transfer to a wire rack and let cool completely. Store in an airtight container at room temperature for up to three days.
Recipe from The Olive Harvest Cookbook by Gerald Gass (Chronicle Books, ©2004).