Olympic Olive Oil Cookies |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 1 |
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An appropriate recipe for these Olympic times as published in our local newspaper. Ingredients:
6 tablespoons olive oil |
1/2 tablespoon anise seed |
1/2 tablespoon sesame seeds |
1/2 cup sugar |
1/2 cup fresh lemon juice |
1/2 teaspoon finely grated lemon, zest of |
1/2 teaspoon finely grated orange zest |
2 1/4 cups sifted all-purpose flour |
1/2 tablespoon ground cinnamon |
sliced blanched almond, for topping |
cinnamon sugar, for topping |
Directions:
1. Preheat oven to 375°F.
2. In a saucepan, heat oil, aniseed and sesame seeds over medium-low heat for 5 minutes.
3. Cool.
4. Add sugar, lemon juice, lemon and orange zest.
5. Combine flour and cinnamon.
6. Stir flour, 1 cup at a time, into oil mixture.
7. Work dough with hands until smooth.
8. Cover and let stand for 30 minutes.
9. Roll dough out on lightly floured board to a thickness of 1/4 inch.
10. Cut with a 2-inch round cookie cutter and place on ungreased cookie sheet.
11. Decorate with almond slices, pressing so they adhere.
12. Bake for 12 to 15 minutes, or until light brown.
13. Sprinkle with cinnamon sugar and cool on racks.
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