Previously I have made olive oil cake that turned out great, and when I came across this recipe for olive oil cookies, I knew I wanted to make them. I found it in another of Mark Bittman’s cookbooks, The Best Recipes in the World. For me, this made 24 cookies. I was a little disappointed they didn’t spread, so next time, I would definitely flatten the dough before baking. But, the orange flavor was subtle, the olive oil was nice, and the cinnamon could have been a tad stronger. The nice benefit is that this is a recipe that others are likely to have not tasted before, so when taking them to an event, like the bbq I took them to, I was introducing folks to a different taste, as opposed to one of their previous standards.
Olive Oil Cookies with Orange and Cinnamon
2 c flour
1/2 tsp baking powder
pinch of salt
1/2 c sugar
1 tsp ground cinnamon
1/2 c olive oil
grated zest of 1 orange or lemon, plus some of its juice
1/4 c Grand Marnier or other orange liqueur
powdered sugar for garnish
Preheat the oven to 375. Combine the dry ingredients. Beat the egg with the olive oil, orange zest, and liqueur. Gently stir the liquid mix into the dry one, just until well-combined; if the mixture is stiff, add a little orange juice.
Drop by rounded teaspoonfuls onto a lightly oiled cookie sheet and bake for 15 to 20 minutes, or until lightly browned. Cool for a couple of minutes, then transfer to a rack to further cool down. Store in a covered container for up to 3 days; sprinkle with powdered sugar just before serving.