Even though it was in the 90’s this last week, I fired up the oven to bake these babies. Had to. I was craving it, and I’ve had it bookmarked for so long.
I’ll admit the idea of a tangerine cookie was the first thing to hook me, but I bookmarked it because I was so curious to see how olive oil would bake up in a cookie. Olive oil in a cake is killer, and I use it often, but olive oil in cookies is new to me.
Let me just say, you need to make this! It’s killer—soft, tender, flavorful. For those of you who are curious about the taste–it’s rich in citrus flavor, without a hint of olive oil. It’s one of my new favorite new cookies, and one that I’ll be working into my holiday baking rotation. Yes, that’s right, it’s only August and I’m already thinking holiday baking and cookies—can’t wait!
This recipe makes a huge batch, so I did two different stamps on top and added a third variation of with a glazed topped and then sprinkled some citrus zest and lavender on top.
Hit the jump here to Better Homes and Gardens’ blog Delish Dish and to see what adaptations I made.
- 3/4 cup butter, softened
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon salt
- 2 eggs
- 2 teaspoons finely shredded tangerine peel or orange peel
- 1 teaspoon vanilla
- 1 teaspoon orange extract
- 3/4 cup olive oil
- 1/2 cup almond flour
- 4 cups all-purpose flour
- 1 cup confectioner's sugar
- 2-3 tablespoon water
- 1/4 teaspoon orange extract
- 2 tablespoon tangerine zest
- 2 tablespoon lavender
- 1/2 cup sugar
Click here for the remainder of the cookie recipe. **I swapped out the cornmeal for almond flour, since I didn't have any cornmeal on hand.**
For the glaze: Whisk together sugar, 2 tablespoons water and extract. Add more water if needed. Dip cookies into glaze and sprinkle zest and lavender on top