Olympic Olive Oil Cookies Food

CHOCOLATE-OLIVE OIL CRISPS

Steps:

• Whisk together flour, cocoa, baking soda, and salt. In a separate bowl, whisk together oil, granulated sugar, egg, honey, and vanilla. Stir in flour mixture, then cover and refrigerate at least 30 minutes and up to 1 day.
• Preheat oven to 350°F. Roll level teaspoons of dough into balls and coat in sanding sugar. Place on baking sheets lined with parchment, spaced about 2 inches apart. Refrigerate until firm, 15 minutes.
• Bake, rotating sheets once, until cookies are flattened and set around edges, 10 to 12 minutes. Let cool completely on sheets. Store cookies in an airtight container at room temperature up to 1 week.

LEMON AND POPPY SEED OLIVE OIL COOKIES

Steps:

• Preheat the oven to 375°F.
• In a large bowl, combine the dry ingredients (flour, baking powder, poppy seeds, salt, and 1/3 cup sugar) and whisk together.
• In a separate bowl, whisk the eggs (or egg substitute) with the olive oil, lemon juice, and lemon rind.
• Use a rubber spatula to stir the liquid mixture into the dry one, just until well combined; if the mixture is a little dry, add a little more lemon juice.
• Put a few tablespoons of sugar in a flat dish.
• Pinch off pieces of dough (about the size of a rounded teaspoon) and roll gently into balls. Put balls into sugar and press down slightly to make a thick disk.
• Place sugared cookie disk onto a lightly oiled cookie sheet and bake 12 to 15 minutes, or until lightly browned.
• Cool a couple of minutes on the cookie sheet, then remove the cookies to a rack to cool further.
• Note: Instead of eggs, use 2 tablespoons of ground flax seeds (i.e., flax meal) simmered in 6 tablespoons of water for a few minutes until thick and the consistency of raw eggs.

OLIVE OIL COOKIES

Steps:

• In a large bowl, beat sugar and oil until blended. Beat in the egg, then honey and lemon extract. Combine the flours, rosemary, lemon peel, baking soda and 1/4 teaspoon salt. Gradually add to sugar mixture; mix just until combined., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Sprinkle tops with remaining sea salt. Bake at 350° for 9-12 minutes or until lightly browned. Remove to wire racks. Store in an airtight container.

OLYMPIC OLIVE OIL COOKIES

Steps:

• Preheat oven to 375°F.
• In a saucepan, heat oil, aniseed and sesame seeds over medium-low heat for 5 minutes.
• Cool.
• Add sugar, lemon juice, lemon and orange zest.
• Combine flour and cinnamon.
• Stir flour, 1 cup at a time, into oil mixture.
• Work dough with hands until smooth.
• Cover and let stand for 30 minutes.
• Roll dough out on lightly floured board to a thickness of 1/4 inch.
• Cut with a 2-inch round cookie cutter and place on ungreased cookie sheet.
• Decorate with almond slices, pressing so they adhere.
• Bake for 12 to 15 minutes, or until light brown.
• Sprinkle with cinnamon sugar and cool on racks.