Olive Oil Sugar Cookies

Olive Oil Sugar Cookies

Olive Oil Sugar Cookies



In largebowl, whisk together flour, baking powder, and salt.

In thebowl of your stand mixer or a separate medium bowl, add in the sugar, butter,eggs, vanilla and lemon peel. With your mixer on medium speed, beat together untilcreamy and well combined.

Scrapdown the bowl with a spatula then add in the olive oil and beat on medium speeduntil incorporated.

Add flourmixture and mix just until combined. Divide dough into 3 equal-size disks. Wrapeach in plastic wrap and refrigerate at least 2 hours or until very firm.

Whenready to roll and bake preheat oven to 350 degrees F.

On largesheet parchment paper, with floured rolling pin, roll 1 disk dough to 1/8-inchthickness. Using 3- to 4-inch cutters, cut dough into as many cookies aspossible, spacing 1/2 inch apart. Slide parchment onto large cookie sheet.Freeze 15 minutes or until firm.

Withsmall knife, lift and remove dough between cookies. Wrap and refrigeratescraps. Bake sheet of cookies 10 to 12 minutes or until edges are crisp andgolden. Cool on pan on wire rack 5 minutes. Transfer from pan to wire rack.Cool completely. Repeat with remaining dough and scraps, rerolling only once.

Whencookies are cool, decorate as desired.

Allow to dry completely. Store in airtightcontainer at room temperature up to 1 week or in freezer up to 2 months.