- 3/4 cup sugar
- 1/2 cup olive oil
- 1 egg
- 1/4 cup honey
- 1/4 teaspoon lemon extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tablespoons minced fresh rosemary
- 2 teaspoons grated lemon peel
- 1-1/2 teaspoons baking soda
- 1/4 teaspoon plus 2 teaspoons sea salt, divided
- 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 paper-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. Yield: about 2 dozen.
Originally published as Olive Oil Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p232
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