Rosemary Olive Oil Cookies

Last week, the students worked with fats and oils, tasted a panel of different olive oils, and determined the best method for making potato chips.

While the recipes ranged from salads to fried foods, we also baked a bit with oil. Olive oil is a great substitution for any type of oil in a cake, muffin, or cookie recipe. Look for a fruity extra virgin olive oil to use because it will bring the most flavor to the dish. 

This cookie recipe is quick to bring together. The floral notes of the rosemary pair well with the olive oil and lemon. 

Rosemary Olive Oil Cookies
 Yield: 1-2 dozen cookies

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 1/3 cup extra virgin olive oil
• 1 1/2 teaspoons lemon zest
• 1 teaspoon finely chopped fresh rosemary
• 2 large eggs

 
Preheat oven to 350˚F. Line a sheet pan with parchment paper. 
 
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In a mixing bowl, cream together the sugar, olive oil, lemon zest and rosemary until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the dry ingredients. Mix until combined.
 
Roll cookies into 1-inch size balls. Place on sheet pan and sprinkle each cookie with sugar Bake for 11-13 minutes, or until golden brown. Remove from oven. Cool on the baking sheet for 10 minutes before cooling completely on a wire rack.
 
Optional: drizzle each cookie with a glaze made from powdered sugar and fresh lemon juice. 

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