Ingredients:
2/3 c. Lemon Fused Olive Oil
1 c. granulated sugar (or 1/2 c. Splenda)
1 egg
2 1/2 tsp. vanilla extract
3 Tbsp. lemon zest
2 Tbsp. fresh lemon juice
2 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. additional sugar for rolling cookies
1/2 c. powdered sugar for dusting cookies when done
2/3 c. Lemon Fused Olive Oil
1 c. granulated sugar (or 1/2 c. Splenda)
1 egg
2 1/2 tsp. vanilla extract
3 Tbsp. lemon zest
2 Tbsp. fresh lemon juice
2 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. additional sugar for rolling cookies
1/2 c. powdered sugar for dusting cookies when done
Preheat oven to 375F. Grease cookie sheets with olive oil. In mixing bowl, add Lemon Olive Oil, lemon zest, and lemon juice. Mix until smooth. Next, add the flour, and other dry ingredients. Mix well and drop by teaspoonfuls into the granulated sugar, rolling to coat uniformly. Place on cookie sheets, bake 8 minutes, and cool on wire racks. Dust with the powdered sugar before serving. Serve with ice cream or sherbert.
