These delectable cookies are like a cross between sugar cookies and shortbread! Using any of our fresh citrus olive oils, such as Blood Orange, Persian Lime, Lemon makes these versatile and oh, so delicious!! Even if you don’t want the citrus twist, just use our all natural Butter Olive Oil instead of the citrus olive oil! Choose from an array of organic sugars and/or sea salts from the Olive Us collection to sprinkle on top and make your own creations!!
1 Cup Butter, softened
1 Cup White Sugar
1 Cup Icing Sugar
4 Cups White Flour
1 Cup Olive Us Blood Orange Fused Olive Oil (or Olive Us Lemon Fused or Persian Lime Olive Oil)
1 Teaspoon Cream of Tartar
1 Teaspoon Vanilla
1 Teaspoon Baking Soda
1 Teaspoon Sea Salt
Olive Us Fused Organic Cane Sugar (i.e. – Raspberry; Lemon, Clove, Gingerbread, etc.) for topping
Thoroughly cream oil, butter and sugars. Add vanilla and eggs and mix. Sift all dry ingredients together and stir into mixture.
Chill dough for at least one hour (or keep refrigerated, using as needed). When ready to prepare for baking, roll 1 tsp of dough into a ball for each cookie. Roll part of the ball in sugar mixture, place onto lightly greased cookie sheet, sugar side up, then flatten ball with bottom of a small glass. Or flatten the cookies on the baking sheet then sprinkle a little sugar on top.
Bake for 12 minutes at 350 degrees F.
Makes about 5-8 dozen depending on size of balls.