Lemon Rosemary Olive Oil Cookies
Whole Fruit Lemon Fused Olive Oil and fresh lemon zest give these soft cookies plenty of citrus flavor. A little chopped rosemary adds a savory note that goes especially well with tea. Set a few aside before putting the plate out if you’re counting on having one later.
I N G R E D I E N T S :
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2 cups all-purpose flour or gluten-free all purpose flour
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1/2 teaspoon baking soda
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1 cup sugar
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1/3 cup Rocky Mountain Olive Oil Whole Fruit Lemon Fused Olive Oil + extra for cookie sheet
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1 teaspoon lemon zest
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1/2 heaping teaspoon finely chopped fresh rosemary
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2 eggs
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1/2 teaspoon vanilla extract
I N S T R U C T I O N S :
- Preheat oven to 350˚F and brush a standard cooking sheet with Lemon Fused Olive Oil.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large bowl with an electric mixer, beat the sugar, Lemon Fused Olive Oil, lemon zest and rosemary until smooth. Beat in the eggs and vanilla extract.
- Slowly add the dry ingredients. Beating until combined.
- Roll cookies into tablespoon-sized balls, placing them on the baking sheet about 1-inch apart. Sprinkle each cookie with a bit of sugar.
- Bake for 11 – 13 minutes. Remove from oven and allow the sheet to cool for a few minutes before transferring cookies to a cooling rack.
Yield = approx 30 cookies
N U T R I T I O N A L I N F O :
Estimated per serving: 103 calories • 2g protein • 16g carbs • 4g fat • 57mg sodium
Based on 24 equal cookies and wheat flour. Excludes extra oil used to grease the sheet. Estimates may vary by ingredient brand and portion size.
