Name: Olive Oil Cutouts
Prep time: 20 min
Total time: 40 min
Yield: 1 dz.
Ingredients: 3 c. all-purpose flour; 1/2 tsp. baking powder; 3/4 tsp. salt; 1 c. sugar; 4 tbsp. butter (no substitutions); 2 large eggs; 1 tbsp. vanilla extract; 1 tsp. grated lemon peel; 1/2 c. extra-virgin olive oil; Ornamental Frosting; Sanding sugar; Candy decors

Step 1Preheat oven to 350 degrees F.

Step 2In large bowl, whisk flour, baking powder, and salt.

Step 3With mixer on medium speed, beat sugar, butter, eggs, vanilla, and lemon peel until creamy and well combined. Beat in oil. Add flour mixture and mix just until combined. Divide dough into 3 equal-size disks. Wrap each in plastic wrap and refrigerate at least 2 hours or until very firm.

Step 4On large sheet parchment paper, with floured rolling pin, roll 1 disk dough to 1/8-inch thickness. Using 3- to 4-inch cutters, cut dough into as many cookies as possible, spacing 1/2 inch apart. Slide parchment onto large cookie sheet. Freeze 15 minutes or until firm.

Step 5With small knife, lift and remove dough between cookies. Wrap and refrigerate scraps. Bake sheet of cookies 10 to 12 minutes or until edges are crisp and golden. Cool on pan on wire rack 5 minutes. Transfer from pan to wire rack. Cool completely. Repeat with remaining dough and scraps, rerolling only once.

Step 6When cookies are cool, decorate as desired. Allow to dry completely. Store in airtight container (with waxed paper between layers if decorated) at room temperature up to 1 week or in freezer up to 2 months.

Olive Oil Cutouts

Ingredients

Directions

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