Saturday, July 20, 2013

Olive Oil & Lemon Cookies

After our honeymoon in Italy, I made a concentrated effort to look up recipes that are authentically Italian...the one issue with that is that the measurements are usually in grams or ounces. We were fortunate enough to get a kitchen scale for our wedding and so the conversion is pretty easy because I just measure it all out! I found this recipe on Pinterest and thought I would give them a go.
These cookies are sort of an olive oil shortbread cookie, delicious on their own but particularly good with Nutella.
yield: 7 dozen cookies

8.5 oz extra virgin olive oil
1.7 oz water
2.8oz egg yolks
15.1 oz all-purpose flour
3.5 oz sugar
1 tsp lemon juice
1 tsp vanilla extract
1/8 tsp sea salt

  1. Put egg yolks and water in a large bowl (I used my KitchenAid Stand Mixer).
  2. Whisk on medium speed for 5 minutes.
  3. Continuing to whisk, slowly begin to add olive oil drop by drop.
  4. After a few minutes, you can increase addition of olive oil by pouring in a thin, slow stream.
  5. After all the oil is incorporated, increase speed to medium high and whisk for 10 minutes.
  6. Add lemon juice, sea salt, and vanilla to the mixture, whisking until combined.
  7. Slowly add sugar and flour to the mixture, whisking until well combined.
  8. Take dough of out of bowl and knead it by hand for a few minutes on a lightly floured surface.
  9. Make the dough into a ball and wrap it in plastic wrap.
  10. Preheat oven to 350 degrees.
  11. Let dough rest in fridge for at least 30 minutes.
  12. Roll dough into a ~1/4" sheet and cut using the cookie cutter of your choice.
  13. Put cookies onto a parchment paper (or Silpat) lined baking sheet (they won't spread so you can pack them in).
  14. Bake for 12-15 minutes, until golden brown.
  15. Let cookies cool completely.
  16. Enjoy!

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