Yen Family Site

Lemon and Poppy Seed Olive Oil Cookies

I think I made up this recipe but, honestly, I don't really remember.  Use a good extra virgin olive oil, though not one that is too bitter or grassy.  I like using French olive oil for this recipe because they tend to have a round, buttery flavor.

Yield: about 16 cookies.

Ingredients:

1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1 tablespoon poppy seeds (toasted in a dry skillet for a few minutes)
1 pinch salt
1/3 cup sugar
2 eggs (or egg substitute — see note below)
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 lemon, zest of, finely grated
2 tablespoons sugar (for dusting)

Instructions:

1. Preheat the oven to 375 degrees.
2. In a large bowl, combine the dry ingredients (flour, baking powder, poppy seeds, salt, and 1/3 cup sugar) and whisk together.
3. In a separate bowl, whisk the eggs (or egg substitute) with the olive oil, lemon juice, and lemon rind.
4. Use a rubber spatula to stir the liquid mixture into the dry one, just until well combined; if the mixture is a little dry, add a little more lemon juice.
5. Put a few tablespoons of sugar in a flat dish.
6. Pinch off pieces of dough (about the size of a rounded teaspoon) and roll gently into balls. Put balls into sugar and press down slightly to make a thick disk.
7. Place sugared cookie disk onto a lightly oiled cookie sheet and bake 12 to 15 minutes, or until lightly browned.
8. Cool a couple of minutes on the cookie sheet, then remove the cookies to a rack to cool further.

Note: Instead of eggs, use 2 tablespoons of ground flax seeds (i.e., flax meal) simmered in 6 tablespoons of water for a few minutes until thick, like the consistency of raw eggs.