I’m wishing everyone who celebrates Hanukkah joy and light. These olive oil cookies are in tribute to the season of the Festival of Lights.
⅓ cup olive oil 1 small orange—zest and juice 1 tsp orange extract 1 ½ cup sugar (1 ¼ cup for dough ¼ cup for rolling) 2 eggs ½ tsp baking soda ½ tsp baking powder ¾ tsp salt 2 ½ cups flour 2 sprigs of fresh rosemary
Preheat oven to 350° F. In a mixing bowl, combine olive oil, orange extract, juice and zest, 1 ¼ cup sugar, and eggs. Whisk until frothy. Add baking soda, baking powder, salt, and flour. Finely chop rosemary, reserving a few needles for the top of the cookies. Incorporate chopped herbs into the dough. Roll cookies into 2-inch balls. Dust with ¼ cup of sugar. Bake at 350° F on a parchment-lined cookie sheet for 10-12 minutes. Place rosemary on top of each cookie.