OLIVE OIL AND LEMON COOKIES

Olive Oil and Lemon Cookies

I recently stumbled upon this fantastic recipe and it got me so intrigued that I bookmarked it and decided to give it a go.  I have a folder full of recipes I would like to try and it keeps getting bigger and bigger as I can’t seem to keep up!  But I simply could not take this particular recipe out of my mind.  Why?  What’s so special about it?  There are so many cookie recipes out there… right?  Yes, that’s true, but somehow the shape of these cookies captured me immediately and took me back to my childhood.  These simple cookies reminded me of the crunchy cookies I used to eat as a child.  The site I got it from is Italian, so I guess there is a connection of sorts.  And then there is the main reason why this recipe caught my attention from the moment I read it.  These cookies are not made with butter, nor with margarine… they are made with extra virgin olive oil.  And that too, not simply with oil, but with an egg yolk, water and extra virgin olive oil mayonnaise!  I had never thought of this before, so I had to try them.  And boy, they were good!  So good!  Crunchy, light, lemony, delicious!  Have them with a cup of hot tea and you will find yourselves reaching for more… believe me!  Enjoy!

 

Recipe adapted from Il giardino dei ciliegi

Ingredients (makes about 60):
330 gms – 11.6 oz. flour
100 gms – 3.5 oz. rice flour
100 gms – 3.5 oz. sugar
Grated zest of 1 lemon
1 tsp vanilla extract
1 pinch salt

For the mayo
250 gms – 8.5 oz. extra virgin olive oil (better if it is a delicate oil)
50 gms – 1.75 oz. water
80 gms – 2.8 oz. egg yolks (approximately 6)

Sift the flours together and keep them aside (3).

Put the lemon zest, sugar, vanilla extract and salt in the bowl of a mixer with a whisk attachment.

To make the mayo, put the egg yolks and water in a bowl or in the container of a hand/electric mixer (I used a hand mixer with a whisking attachment) (1).  Start whisking while making sure to move the mixer always in the same direction.  Now start adding the oil slowly.  Start by putting it in drop by drop.  Keep whisking while adding the oil.  After a couple of minutes you can increase the quantity of oil you put in by adding it in a thin, slow and steady stream.  It is essential that you keep whisking vigorously throughout the process.  When you have incorporated all the oil and the mayonnaise has thickened, it is ready (2).

Transfer the mayo to the bowl of the other mixer and mix it with the sugar and the other ingredients.   When the mixture is well incorporated, add the sifted flours and mix well until your dough comes together (4).

Then take it out of the bowl and knead it by hand for a couple of minutes on a lightly floured surface.  Make it into a ball, cover it with cling wrap and let it rest in the fridge for 30 minutes.

Now roll it into a 5 mm (0.2 inches) thick sheet and cut the dough into squares (I made mine 6×6 cm big).  Put them on a baking tray covered with baking paper and poke them with a fork.

Bake them in a pre heated oven at 175°C (350°F) for 12-15 minutes.  When ready, let them cool down on the tray for 5 minutes, then transfer them onto a wire rack to cool down completely.

Olive Oil and Lemon Cookies

Enjoy!

Olive Oil and Lemon Cookies

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Comments

  1. says

    I know what you mean.. I also have more and more recipes on the list that I would love to try one day.. This one also goes on the list :)

  2. says

    When I saw the olive oil I thought “crackers”, but cookies? I’ve never had cookies with olive oil. Being an olive oil, sugar and lemon lover, I can imagine how UTTERLY good these must be! Great find!

  3. says

    faccio anche io dei biscotti simili.. solo che di solito do la banalissima forma di stellina e fiorellino :P questi sembrano gli oro saiwa! belli belli ^_^

  4. says

    What beautiful cookies! I too, have a folder full of recipe to try and guess what many of them are from your blog! Even though I don’t always comment, I’m always checking out what you have recently come up with. So many great recipe and this one goes in with the other – I must try it! Thank you for sharing!

  5. Arsenia says

    These look amazing! Can’t wait to try them. Just wondering if someone can help me with converting the measurements into cups (or point me to a good online converter)…

  6. says

    Congratulations these cookies made it up to the Top 9 of Foodbuzz :) These look amazing! I know what you mean I’m always taking recipes from all over the place! I really need to start filing my recipes ~ Thanks for sharing! I love anything with lemon in it ~

      • says

        Oh my!!! SORRY!!!!!!!!!!!!!!!! I used 50 gms!!! What a terrible mistake!!! :-(((((((( SORRY SORRY SORRY! Going to correct it immediately! I usually double and triple check each recipe before publishing it, but I have been sick the last few days and I completely missed this one! :-(((((((((((

  7. says

    I really luv the idea of olive oil and lemon in this cookie! This is my kinda baking. Thanks for sharing it and your informative, lovely images. I’m looking forward to making these biscuits/cookies! :)

  8. says

    I always was afraid to make moyo by myself, but a friend told me that if I add water there will be no risk to…to…curdle(?) it. I see you also have water on your recipe so my friend didn’t lie to me…it’s good to know that.
    The cookies look amazing, something that I have to try.

  9. says

    These Olive Oil and Lemon Cookies look both light and refreshing. I like using olive oil in my cooking and appreciate having this great looking cookie recipe to try next. Have already e-mailed it to myself! Thanks, Allen.

  10. says

    Hi Manu! Food Frenzy tweeted your recipe and the timing was perfect! We just finished pressing the last of our olive oil and I was looking for a new and sweet way to use it. I usually make Lemon-olive oil Madelines but I think your cookies would do the oil justice. I’m off to the garden to pick some lemons. Thanks!

  11. Yasmine says

    Hi Manu
    The olive oil lemon cookies look amazing. Just wandering why you reduced the rice flour and the sugar quantities from original recipe. Does it makes it lighter> I can’t wait to try. Thanks.
    Yasmine

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