This week for Is Greater Than I wrote an article on Olive Oil Cookies with Meyer Lemon. I love Meyer Lemon to a ridiculous degree. When I was living in Philadelphia and they were very seasonal and very scarce, I used to fawn over the first box we got each season, holding them one at a time up to my nose and breathing in the sweet citrus smells. I like them so much I have considered eating them like apples. In the winter time I want to put them in everything I make, so it was hard for me to make this second batch of cookies with something else. Luckily, I love rosemary too so it only took a little push to get me going. After testing the Olive Oil/Meyer Lemon cookies the first time, nearly everyone who tried them thought they tasted rosemary, and my aunt (who is a remarkable food lover and urban gardening blogger) immediately insisted that I make them with rosemary, to the point where I gave in.
This recipe is inspired by some of my favorite recipes, most notably Bill Yosses’ recipe for Olive Oil Cake with Fluer de Sel, and Amanda Hesser’s recipe for Thin Chocolate Chip Cookies that uses kosher salt. I use Celtic Grey Sea Salt in my recipe, but you can use any coarse ground salt you like (including kosher salt). The key is the coarseness, which will create salt pockets in the cookie that offsets the sweetness and compliments the spice and olive oil.
Olive Oil Cookies with Rosemary
Ingredients (makes 3-4 dozen):
- 1 cup white sugar + plus extra for dusting
- 3/4 cup olive oil
- 2 Tablespoons fresh rosemary leaves
- 2 eggs
- 2 1/2 cups flour
- 1 teaspoon coarse ground sea salt
- 1 1/2 teaspoon baking powder
- preheat the oven to 375F
- in a large bowl combine sugar, olive oil, and rosemary. Blend well with an electric mixer.
- add 2 eggs and blend until well emulsified (this is important, if you leave out this step the oil will separate out of your dough!)
- sift in 2 1/2 cups flour, 1 teaspoon of sea salt, and 1 1/2 teaspoon baking powder
- blend well using the electric mixer
- in a small bowl measure out about a 1/2 cup of sugar. Using a small spoon or lightly floured fingertips, pull out Tablespoon size pieces of dough and roll them into balls, dipping them into the sugar then pressing them flat on a baking sheet.
- bake at 375F for 12 minutes.