1/2 c. Sweet Butter Olive Oil*
1/2 c. sugar
1/2 c. icing sugar
1 1/2 tsp. vanilla
2 c. flour
1/4 tsp. baking powder
1/4 tsp. salt
Royal icing (about 4 c.)
gel food colouring for decorating
Preheat oven to 350 F. Line 2 large baking sheets with parchment paper. Place olive oil, sugar, icing sugar, eggs and vanilla in a bowl of a stand mixer and whisk until smooth and combined. Replace the whisk with the paddle attachment and add the flour, baking powder, and salt and mix on low speed till combined. Set aside and rest for 10 minutes.
Quarter the dough and with a quarter at a time, roll dough out into a thin sheet on a a lightly floured surface. Cut into egg shapes using a cookie cutter and place on the prepared baking sheets about 1 - 1 1/2 inches apart. Bake for 10 - 12 minutes. Remove from the oven and let cool to room temperature.
For decorating, divide your royal icing and add your food coloring. Outline your cookie with the icing, then thin the icing with a little water and "fill" the cookie with the corresponding color. Add your accents in white icing. Set cookies aside for 1 - 2 hours before serving.
*OR elevate your taste experience by incorporating a scant amount of Rosemary Olive Oil with Lemon Olive Oil to create an exceptional blend that comes off as herbaceous and floral, while being sweet and citrus-y. Oh my!