Winter is citrus season, so let these orange-infused cookies snap you out of any seasonal doldrums and brighten your day.
This recipe is impressed by a favourite orange olive oil cake that’s made with polenta. Olive oil replaces butter within the cookie dough, which leads to a tender and chewy cookie, mildly redolent with the oil. Stoneground cornmeal is added to the flour combine to ship satisfying crunch to each chunk with out compromising the cookie’s delicate texture.
These cookies are mild and delicate. Don’t skimp on the orange zest, which ought to ripple all through the cookie. Use a high-quality extra-virgin olive oil with a gentle taste — nothing too grassy or peppery — so the oil will gently fragrance the cookies with out overwhelming.
Bake the cookies till set and the tops are crinkled, however with out coloring. The feel of the cookie might be tender and chewy with agency exterior. Resist baking them till golden, which is able to end in a crunchy cookie with a toasty taste that (whereas nice) will overpower the perfume of the orange and olive oil.
Orange Olive Oil Cookies
Makes about 24
INGREDIENTS
2 cups all-purpose flour
1/4 cup stoneground cornmeal (medium grind)
1 teaspoon kosher salt (or 1/2 teaspoon desk salt)
1/2 teaspoon baking soda
1 cup granulated sugar, plus extra for rolling
1/2 cup extra-virgin olive oil
1 giant egg, room temperature
2 tablespoons contemporary orange juice
Zest of 1 untreated orange
1/2 teaspoon vanilla extract
DIRECTIONS
Warmth the oven to 350 levels. Line a baking sheet with parchment.
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Mix the flour, cornmeal, salt and baking soda in a bowl and whisk to mix.
Within the bowl of an electrical mixer fitted with a paddle attachment, mix the sugar, oil, egg, orange juice, zest and vanilla. Combine on medium pace till nicely mixed, about 30 seconds. Add the dry substances and blend till the dough comes collectively.
Put 2 to three tablespoons sugar in a small shallow bowl.
Scoop out and gently form 1 tablespoon-sized balls of dough. Roll within the sugar, then prepare on the baking sheet about 2 inches aside and press gently to barely flatten.
Bake till the tops of the cookies are crinkled with out coloring, about 12 minutes.
Switch the pan to a rack and let the cookies cool fully. Retailer the cookies in an hermetic container for as much as 3 days or freeze for as much as one month.
Lynda Balslev is a San Francisco Bay Space cookbook writer, meals and journey author and recipe developer. Study extra at TasteFoodBlog.com.
©2025 Lynda Balslev, distributed by Andrews McMeel Syndication
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