Persian Lime Olive Oil Leprechaun Cookies

Posted On: March 16, 2017

Persian Lime Olive Oil Cookies2

These are basically lime sugar cookies – very unique and easy! Serve with a scoop of vanilla ice cream or, if so inclined, a cold shot of very good Tequila as a fun dessert or party treat for St. Patrick’s day…or any day. 

Cookies 

  • 1 cup all-purpose organic flour
  • 1 ¼ cup organic Almond flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cups granulated organic white sugar
  • 1/3 cup Fresh Harvest Persian Lime olive oil
  • 2 large organic eggs
  • 1/2 teaspoon vanilla extract
  • Food quality green dye (15 drops)
  • Green sugar sprinkles (optional)

 

Preheat the oven to 350 F.

In a medium sized bowl, combine the flours, baking soda, baking powder, and salt with a whisk and mix well. Set aside.

In a large bowl or stand mixer, cream the sugar and the olive oil. If mixing by hand use a whisk or hand mixer until well blended.

Add in the eggs, one at a time, followed by the vanilla, and blend well. Now add 15 drops of green food coloring and mix until well blended. Fold the dry mixture into the wet mixture until a dough forms. The dough will be slightly oily and a bit sticky

Scoop out about 2 tablespoons worth of the dough, roll into a ball (or use a dough scoop). Set dough balls on non-stick baking sheet and press lightly down. Continue until all of the dough is gone. Sprinkle with green sugar before baking (optional).

Persian Lime Olive Oil  Leprechaun Cookies

Bake for 14-18 minutes until the edges are golden. These are a bit better when cooked just a bit longer rather than a bit shorter. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Try this recipe with any of our citrus oils: blood orange, lemon, etc…

Fresh Harvest Premium Olive Oil and Balsamic