Olive Oil Lemon Cookies with Lemon Honey Butter

Hi.  Remember me?  I’ve been a bad blogger, and I don’t really have an excuse as to why.  I’m sorry. I really am.  It’s just that I’ve been feeling, well, a touch uninspired.  A tad blah.  Even uncharacteristically sleepy.  And, yes, lazy.  I’ve been eating a lot of bagels and cream cheese, which don’t make for a great blog post.  And a lot of those protein plates from Starbucks.  Also not a great topic for a blog about cooking (but an excellent way to get maximum energy out of minimum quantity of food!).  Maybe I’ve been reading too much Chuck Palahniuk and have absorbed the melancholy cynicism of his characters.  Maybe I didn’t get a long enough spring break.  Who knows.  Good news, though… I had a little extra time this morning, and I think I’m getting my culinary groove back.

I visited my parent’s house in Santa Cruz and harvested a big grocery bag of beautiful, bright lemons from their tree and brought them back to San Francisco.  They’ve been waiting to be turned into something more than the glowing, fragrant spheres of citrus they are now, and this recipe is the first of many I’ve been mulling over.  Lemon Olive Oil Cookies.  These guys are yummy and  pretty basic.

Lemon Olive Oil Cookies

adapted from Joy the Baker

Hardware:  Electric mixer, and a cookie sheet or two.

Go Buy This Stuff!

1 cup Whole Wheat Flour

1 1/2 cups All Purpose Flour

1/2 tsp Baking Powder

1 tsp Salt

1 Cup Sugar

2 Lemons

2 Eggs

1 tsp Vanilla

1 tsp Almond Extract

1/2 cup, plus more for greasing the baking sheets, Olive Oil (use the good stuff)

1/2 cup Milk

Preheat to 350 and grease two baking sheets with olive oil.

Zest your two lemons into a little bowl.

Remember how I told you about mashing citrus zest into sugar to get the most flavor out of it?  Well that’s what we’re going to do.  Add 1/2 cup of sugar to the zest and mash with the back of a spoon until completely incorporated, pretty, and yummy smelling.

Whisk together both flours, baking powder and salt.  Whisk in remaining 1/2 cup of sugar.  Whisk in the lemon sugar.  Set aside.

Beat the two eggs with an electric mixer.

Add vanilla and almond extracts.

Add olive oil.  Using a higher quality olive oil will really affect the end taste of this, so don’t be stingy.

Add the milk and the juice out of your two lemons (no seeds please).

Pour the wet ingredients into the dry ingredients and stir until combined and smooth.  If your batter is a little stiff, add more milk 1 Tbsp at a time.

Drop heaping tablespoons of the batter onto your cookie sheets and bake for about 12 to 15 minutes, rotating half way through.

These cookies are really good as they are right out of the oven, but I decided to throw together a little glaze for them.  One of my favorite flavor combinations is lemon and honey, so I made a lemon honey butter to brush on the top of the cookies.

Here’s what you need:

1/2 stick super soft (microwave until it just starts to melt) butter

2 Tbsp sugar

3 Tbsp lemon juice

3 Tbsp honey (again, always use good quality, organic honey… it makes a huge difference)

1/2 tsp Almond Extract

Mix all ingredients until well combined and smooth.  Brush over the top of each cookie, and then sprinkle with granulated sugar.  It will take a few minutes for the butter to soak in, but when it does, this brings these already tasty cookies to a whole new level.  Plus the butter makes them shiny and the sugar makes them sparkly, and that’s never a bad thing.

Enjoy!  And check back soon for some more lemony treats… and I promise I won’t disappear on you again.

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Published in: on April 10, 2010 at 2:46 pm  Comments (4)  

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4 CommentsLeave a comment

  1. […] Olive Oil Lemon Cookies with Lemon Honey Butter « The Naked Baker […]

  2. Lovin the food porn, great shot of the cookies.

    • Thanks! I really want a big girl camera… but I think I’ll have to wait for Santa. PS if you want to make these vegan, you can just sub 2/3 cup apple sauce for the eggs and use almond milk instead of regular. Yum!

  3. Just had the lemon olive oil cookies. Yum I’m in heaven, delicious!! I’m going thru withdrawls need another fix and there are no more on my plate. You are a gifted baker and by the way nice blog…


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