Yield: 32 cookies
Total Time: 45 minutes
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups granulated sugar, plus more for rolling
1/3 cup Capay Valley Ranches Meyer Lemon Infused Olive Oil
2 large eggs
1/2 teaspoon vanilla extract
- Preheat oven to 350F.
- In a bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
- In a second large bowl, combine sugar and olive oil and mix with a spatula until it forms a grainy paste. Add eggs and vanilla and stir until smooth. Fold in dry ingredients until just incorporated. You should have a fairly soft, oily dough.
- Fill a small dish with more granulated sugar. Scoop dough by the tablespoonful into balls and roll in sugar to coat. Arrange on a nonstick or parchment-lined baking sheet, leaving 2 inches of space between cookies.
- Bake for 11 to 13 minutes or until tops are puffed and crackly and edges just start to turn light golden brown. Let cool for 5 minutes before transferring to a wire rack to cool completely. Cookies are best enjoyed the day they are made, but will keep in an airtight container for up to 3 days.
Variations:While we loved the candy-like flavor from the Meyer Lemon Infused Olive Oil, the Blood Orange Infused Olive Oil or even a fruity extra virgin olive oil (such as Arbequina) would work well too.
Recipe provided by Love & Olive Oil : http://www.loveandoliveoil.com/2014/04/meyer-lemon-olive-oil-sugar-cookies.html[/wpcol_1half]