Lemon Olive Sugar Cookies
Discover a delightful twist on traditional sugar cookies with these Lemon Olive Sugar Cookies. Infused with the zesty freshness of lemon and the briny addition of nicoise olives, these sweet treats offer a unique balance of flavors. Perfect for those seeking an adventurous dessert, these cookies are both rich in taste and texture. Ideal for afternoon tea or as an after-dinner delight, they showcase the harmonious blend of buttery richness and subtle olive notes.
32
Servings
N/A
Calories
7
Ingredients
Ingredients
plain flour
1 cup
self-raising flour
1/2 cup
icing sugar
3/4 cup
unsalted butter
125 g (chopped)
olive oil
1 tablespoon
nicoise olives
1 cup (pitted and roughly chopped)
lemon
1 (zested)
Instructions
1
Preheat your oven to 180°C (350°F). Line two baking trays with baking paper for easy removal after baking.
2
In a food processor, combine the plain flour, self-raising flour, and icing sugar. Add the chopped unsalted butter and pulse until the mixture resembles fine breadcrumbs.
3
Transfer the flour mixture into a large mixing bowl. Create a well in the center and add the olive oil, roughly chopped nicoise olives, and the finely grated lemon zest.
4
Using a flat-bladed knife, mix until the ingredients are just combined, then use your hands to gently work the mixture into a cohesive ball of dough.
5
On a lightly floured surface, knead the dough lightly to ensure even consistency. Divide it into two equal portions and shape each into a log approximately 15-18 cm long and 4-5 cm in diameter.
6
Wrap each log in baking paper and place in the freezer for 20-25 minutes or until firm enough to slice easily.
7
Once firm, remove the baking paper and slice each log into 16-18 rounds. Arrange the slices on the prepared baking trays, ensuring they are evenly spaced.
8
Bake in the preheated oven for 15-18 minutes or until the cookies are lightly golden around the edges.
9
Allow the cookies to cool on the trays for a few minutes before transferring them to a wire rack to cool completely. Enjoy the unique flavor of these sweet olive-infused treats!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Lemon Olive Sugar Cookies?
Lemon Olive Sugar Cookies are a unique twist on traditional sugar cookies, combining the zesty freshness of lemon with the briny addition of nicoise olives for a sophisticated flavor profile.
What flavor can I expect from these cookies?
These cookies offer a harmonious blend of buttery richness, citrus zest, and subtle salty notes from the olives, creating a complex sweet-and-savory experience.
How many cookies does this recipe yield?
This recipe makes approximately 32 cookies.
What type of olives are used in this recipe?
The recipe specifically calls for nicoise olives, which are known for their distinct briny flavor.
What temperature should the oven be set to?
The oven should be preheated to 180°C (350°F).
What kind of flour is required for these cookies?
You will need a combination of 1 cup of plain flour and 1/2 cup of self-raising flour.
Do I need to use salted or unsalted butter?
The recipe requires 125g of chopped unsalted butter.
How is the lemon added to the recipe?
The cookies are flavored with the finely grated zest of one lemon.
Why is olive oil included in the ingredients?
One tablespoon of olive oil is used to enhance the olive flavor profile and contribute to the cookie's texture.
What is the first step in preparing the dough?
In a food processor, combine the flours and icing sugar with the butter, pulsing until the mixture looks like fine breadcrumbs.
How do I incorporate the olives and lemon zest?
Create a well in the flour and butter mixture, then add the olive oil, chopped olives, and zest, mixing until just combined.
What is the best way to handle the dough once it is mixed?
Gently work the mixture into a ball with your hands, then lightly knead it on a floured surface to ensure an even consistency.
Should the dough be shaped before baking?
Yes, the dough should be divided into two portions and shaped into logs approximately 15-18 cm long and 4-5 cm in diameter.
Do the dough logs need to be chilled?
Yes, wrap the logs in baking paper and place them in the freezer for 20-25 minutes until firm.
How thick should the cookie slices be?
Each log should be sliced into 16-18 rounds, which results in even, bite-sized cookies.
How long do the cookies take to bake?
The cookies should be baked for 15-18 minutes.
How can I tell when the cookies are finished baking?
The cookies are done when they are lightly golden around the edges.
What should I do after removing the cookies from the oven?
Allow them to cool on the baking trays for a few minutes before moving them to a wire rack to cool completely.
Can I substitute the nicoise olives?
While nicoise olives are recommended for their specific taste, other briny olives could be used as a substitute, though the flavor will vary.
What is the serving size for this recipe?
The recipe produces 32 individual cookies, which serve as the base for portioning.
Is there a specific tool recommended for mixing the dough?
A flat-bladed knife is recommended for the initial mixing of wet and dry ingredients before using your hands.
Do I need to prepare the baking trays?
Yes, line two baking trays with baking paper to ensure the cookies don't stick.
Is this a very sweet cookie?
It contains 3/4 cup of icing sugar, so it is sweet, but the olives and lemon provide a balanced, less traditional sugar cookie taste.
What is the texture of these cookies?
The cookies have a rich, buttery texture with small, chewy bits of olive throughout.
Can these be served for tea?
Yes, they are ideal for afternoon tea or as an adventurous after-dinner treat.
Do I need a food processor for this recipe?
The instructions recommend a food processor to achieve the fine breadcrumb texture with the butter and flour.
Should the olives be chopped?
Yes, the olives should be pitted and roughly chopped before being added to the dough.
How long should the dough logs be frozen?
The logs should be frozen for 20 to 25 minutes to make them firm enough for easy slicing.
What is the final color of the cookies?
They should be a light golden color, specifically around the edges.
Are there any eggs in this recipe?
No, this specific cookie recipe does not include eggs; the moisture comes from the butter and olive oil.