Thursday, May 10, 2012

lemon olive oil cookies

I felt like baking last night but discovered we have less than a stick of butter right now. I had a stock in the freezer for a while from packs I bought on sale, but we drained them I guess. These cookies are chewy, lemon-y, and delicious.

Tomorrow is my official last work day for the spring semester. I'm signed up to teach a section of trigonometry this summer, but I'm worried it's not going to make because of low enrollment. I'm not sure how often trig makes it in the summer, but I'm crossing my fingers the class runs.


  • 2 cups unbleached flour
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup lemon olive oil (I was out and used regular, and they are still awesome)
  • 4 teaspoons grated lemon zest
  • Juice of 1 ½ lemons
  • 1 tsp. vanilla extract
  • Sugar, for rolling
  1. Preheat oven to 350 degrees.
  2. Whisk flour, sugar, salt and baking soda together. In another bowl, stir together the olive oil, zest, lemon juice and vanilla.
  3. Add the wet ingredients to the dry. Roll dough into small balls.
  4. Roll in a  little sugar and place cookies 2 inches apart on cookie sheets and bake for 12-15 minutes.