Cookies with extra virgin olive oil are a healthy and tasty variation of the classic shortbread, perfect for those seeking a natural sweetness without butter. Made with a few simple ingredients-flour, sugar, eggs and extra virgin olive oil-they give a crumbly texture and intense fragrance, ideal to accompany tea, breakfast or a light snack.
They can be enriched with lemon, orange, dried fruit or chocolate to make them even more special. Find out how to make homemade extra virgin olive oil cookies that are wholesome, fragrant and perfect for any occasion.
1. Beat the sugar with the egg in a bowl until the mixture is thick and lighter.
2. Add the oil flush and lemon juice, continuing to beat. Combine the sifted flour and baking powder.
3. Mix everything together with a pastry spatula in a bottom-up motion and add a pinch of salt.
4. Once the mixture is smooth and homogeneous, take a little at a time with a spoon and pour onto a baking sheet covered with baking paper.
5. Bake at 180°C for 15 minutes (the cookies will be ready when they begin to darken).
6. Once baked, let the cookies cool and sprinkle with powdered sugar if desired.
Olive oil cookies: few ingredients but good!
Our cookie recipe needs just a few simple ingredients--but it's important to get them right.
Starting with the eggs, which are very fresh, and ending with the recipe's signature ingredient: extra virgin olive oil. Perhaps not everyone knows that in our favorite dessert recipes, oil is an excellent - if not better - alternative to butter:
Olive oil ishealthy because it consists of about 75 percent unsaturated fats, which are not detrimental to health; on the contrary, they have beneficial effects.
Olive oil is less viscous than butter, and when making cookies it will allow the dough to take in more air, making it morefluffy and soft.
Sweets made with vegetable fats are moredigestibleand tend to stayfragrantlonger.
Olive oil cookies can also be safely eaten bylactose-intolerant.
For our recipe, remember to use a ratherlight extra virgin olive oil, as too intense and denoted a taste would go to cover the flavor of the other ingredients.
We chose Farchioni Organic Extra Virgin Olive Oil, which has a delicate and extremely balanced taste, able to enhance the other ingredients without covering them up.
This cold-pressed oil, made from naturally grown olives, is healthy, tasty and wholesome, just like the cookies in our recipe.
How to make soft cookie dough
The most important advice is also the hardest: don't rush! For the rest, follow these simple tips, they will help you:
Use eggs atroom temperatureby removing them from the refrigerator half an hour before use: this is the only way they will blend best with the sugar, which otherwise may have trouble melting.
In processing, if you can avoid plastic bowls and prefer those made ofglass, steel or copper, which tend less to overheat during the egg-beating process, and are much easier to wash, as they do not tend to retain foreign particles on their surface like plastic ones.
Add oil and lemon juice in a trickle so that they can blend best with the mixture.
Add flour only after it has been sifted, to prevent unpleasant lumps from forming.
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