Olive Oil Cookies with Lemon and Lemon Verbena

Ingredients

2/3 cup olive oil

1 cup granulated sugar

1 large egg

2 1/2 teaspoons vanilla extract

2 tablespoons lemon zest

2 tablespoons fresh lemon juice

2 1/4 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon finely minced lemon verbena

sugar for rolling

powdered sugar for dusting

Directions

1. Preheat oven to 375 degrees F. Cover a baking sheet with a silpat or parchment paper.

2. In the bowl of an electric mixer using the paddle attachment, add olive oil, sugar, egg, vanilla, lemon zest, and lemon juice and beat on low speed until smooth. Add the flour, baking powder, baking soda and salt. Beat to incorporate all ingredients.

3. Add the lemon verbena and mix on low just to incorporate.

4. Using about a teaspoon amount (or more if you like a larger cookie), roll dough into balls and then roll the balls into a bowl of granulated sugar.

5. Place the balls onto the cookie sheet, and flatten slightly with the bottom of a cup.

6. Bake about 8-10 minutes, and then cool on a wire rack.

7. When completely cooled, dust with powdered sugar.

Recipe adapted from Mama’s Gotta Bake