Lemon Olive Oil Cookies with Lemon Drizzle
1:00 + Cooling Time
Medium
12345
Serves 10-12
Cookies
1 cup sifted icing sugar
1/3 cup Bertolli Organic Extra Virgin Olive
Oil Fruity Taste
1 teaspoon vanilla essence
Juice and zest from 2 lemons
1 egg at room temperature
2 cups sifted flour
1 teaspoon baking powder
Pinch of salt
Lemon Drizzle
1/3 cup lemon juice + zest for sprinkling
1 cup icing sugar
STEP 1
Preheat oven to 180 degrees Celsius. Sift flour, baking powder and salt into a bowl and set to the side.
STEP 2
Beat the icing sugar, olive oil, vanilla essence, lemon zest and juice in a free-standing mixer on a medium speed until all ingredients are well mixed. The mixture will take on a bright yellow colour and smooth texture. Add in the egg and mix until well combined.
STEP 3
Beat the icing sugar, olive oil, vanilla essence, lemon zest and juice in a free-standing mixer on a medium speed until all ingredients are well mixed. The mixture will take on a bright yellow colour and smooth texture. Add in the egg and mix until well combined.
STEP 4
Spray a baking tray with Bertolli olive oil spray. Add a teaspoon of mixture to your hands and roll into a ball then place onto the tray. The cookie batter should be thick enough for this to be done however, if it will not hold you can simply place it straight onto the baking tray. I like to spray my hands with Bertolli Olive Oil for this step. Bake your cookies for 15 - 16 minutes.
STEP 5
Leave your cookies to cool on a cooling rack and pour the lemon drizzle and a sprinkling of lemon zest onto each individual cookie.
STEP 6
For the Lemon Drizzle, mix your icing sugar and lemon juice together until you have a smooth and pouring consistency. You can always add more lemon juice if your drizzle is too thick or more icing sugar if it is too thin.
