Yields1 ServingPrep Time10 minsCook Time12 minsTotal Time22 mins
2 ¼cupsAnbleached, all-purpose flour
1tspBaking Powder
½tspSalt
1cupGranulated Sugar
½cupDurant Olive Mill Lemon Fused Olive Oil
¼cupWater
Zest from 1 Lemon
Juice from 1/2 Lemon
1tspApple Cider Vinegar
Sugar for rolling cookies
1
In a bowl, whisk your dry ingredients together and set aside.
2
In another bowl, combine your wet ingredients together whisking until combined. Add your dry ingredients and fold with a spatula until just combined. Cover bowl with plastic wrap and place in the refrigerator for at least an hour can wait overnight as well.
3
Preheat oven to 375°.
4
Pour about ½ cup of granulated sugar in a small bowl.
Scoop dough and roll slightly in your palms, then roll cookie ball in the granulated sugar. Place on silicone or parchment-lined cookie sheet. 12 should fit on one tray.
5
Bake for 10-12 minutes until edges are slightly crisp, cookies have puffed and just barely start to crackle. Remove from the oven and let cool. Bake 2nd tray.
Ingredients
2 ¼cupsAnbleached, all-purpose flour
1tspBaking Powder
½tspSalt
1cupGranulated Sugar
½cupDurant Olive Mill Lemon Fused Olive Oil
¼cupWater
Zest from 1 Lemon
Juice from 1/2 Lemon
1tspApple Cider Vinegar
Sugar for rolling cookies
Directions
1
In a bowl, whisk your dry ingredients together and set aside.
2
In another bowl, combine your wet ingredients together whisking until combined. Add your dry ingredients and fold with a spatula until just combined. Cover bowl with plastic wrap and place in the refrigerator for at least an hour can wait overnight as well.
3
Preheat oven to 375°.
4
Pour about ½ cup of granulated sugar in a small bowl.
Scoop dough and roll slightly in your palms, then roll cookie ball in the granulated sugar. Place on silicone or parchment-lined cookie sheet. 12 should fit on one tray.
5
Bake for 10-12 minutes until edges are slightly crisp, cookies have puffed and just barely start to crackle. Remove from the oven and let cool. Bake 2nd tray.
