Makes: About 3 dozen cookies
Time: 40 minutes
Another not-too-sweet cookie (perfect for glazing), only this time a hint of saffron gives the cookies a gorgeous gold color, and their cakey texture will remind you of an elegant vanilla wafer. The olive oil is a fresh-tasting alternative to butter, even if you’re not looking to cut down on saturated fat. Recipe from How to Cook Everything Vegetarian.
Small pinch (about 1/8 teaspoon) crumbled saffron threads
2 cups all-purpose flour
1/4 teaspoon baking powder
3/4 cup sugar
1/2 cup extra virgin olive oil
2 teaspoons grated or finely minced orange zest
2 tablespoons Grand Marnier, other orange liqueur, or orange juice
1. Preheat the oven to 350°F. Combine 1 tablespoon boiling water with the saffron in a medium bowl, stir, and steep for a few minutes. Combine the flour, baking powder, and salt in a large bowl.
2. Add the sugar and olive oil to the saffron mixture and beat until light, a minute or two. Add the eggs and continue beating until creamy and fluffy, another couple of minutes. Beat in the orange zest and liqueur. Gently stir the liquid mixture into the dry one, just until well combined.
3. Use 2 teaspoons to drop mounds of dough about 3 inches apart on ungreased baking sheets. Bake until lightly browned on the bottom, 12 to 15 minutes. Immediately transfer the cookies to a rack to finish cooling. Store in a tightly covered container at room temperature for no more than a day or two.
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