These Greek Olive Oil Cookies are so crunchy, lightly sweet and perfect with a cup of coffee or tea. With a slight hint of spice and orange they are such a lovely, simple cookie. | Vegan |
3/4cupextra virgin Greek olive oil
zest of one orange
2/3cupfreshly squeezed orange juice
1 1/2teaspoonsbaking powder
Preheat your oven to 325 degrees. Line two baking sheets with parchment paper.
In a stand mixer, combine the olive oil and sugar and orange zest. Beat just under high speed for about five minutes to begin emulsifying. Add the orange juice and continue beating for another two minutes.
Meanwhile, in a large bowl, whisk together to flour, baking powder, salt, cinnamon and cloves.
On low speed, add the flour mixture to the olive oil mixture a half cup at a time, adding as the flour mixes in, but try not to over-mix. I turn the mixer off while adding each half cup and run it just until the flour combines.
When the dough has formed, scoop by slightly heaping tablespoon size and form a ball. Dip the top of the ball into a bowl of sesame seeds, then placing it on a cookie sheet, press down a bit to flatten, this will press the seeds into the cookie as well. Space the cookies about two inches apart, although they really won't spread at all.
Bake for 35 minutes or until the cookies begin to look golden and are crunchy the whole way through. They'll crisp up more as they cool. Cool on a baking rack.
Be sure to emulsify your olive oil before slowly adding the flour. In testing, the dough does not come together well if the oil is not emulsified or if the flour is added all at once.These cookies are very, very lightly sweet. If you prefer a sweeter cookie, feel free to add up to a half cup of granulated sugar.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com