Pink Recipes


Almond Orange Olive Oil Cookies

Make a delicious tender cookie with olive oil.

Yield: 2-1/2 to 3 dozen

Prep time: 15 minutes

Bake time: 8 to 10 minutes

1 cup blanched almond slivers
2-1/2 cup all-purpose flour
1 teaspoon Argo Baking Powder
1/4 teaspoon Spice Islands Ground Saigon Cinnamon
1/4 teaspoon salt
3/4 cup sugar
1/4 cup brown sugar
1/2 cup Mazola Pure Olive Oil
2 eggs
1 tablespoon freshly grated orange peel
1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract

Grind almonds very finely in a food processor.  Combine ground almonds with flour, baking powder, cinnamon and salt in a large mixing bowl until well blended; set aside.

Beat sugars, oil, eggs, orange peel and vanilla in large bowl with electric mixer for 1 minute, until well combined and pale in color.  Add dry ingredients and mix until dough forms.

Divide dough in half and shape into two (2-inch diameter) logs.  Wrap logs in parchment or waxed paper and freeze for at least 2 hours or up to 1 month.

Preheat oven to 350°F.  Line baking sheets with parchment paper.  Cut dough into 1/4-inch thick slices and place 1-inch apart on prepared baking sheets.  Bake 8 to 10 minutes or until bottom edges appear light golden brown. 

Cool cookies for 1 to 2 minutes on baking sheet and then transfer to cooling rack.  Store in closed container for up to 1 week or freeze for up to 2 weeks.

Recipe Suggestion: To garnish, sprinkle cookies with coarse sugar and top with almond slivers; lightly press into the surface just prior to baking.

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