Olive Oil Cutouts

Categories: Cookies

Ingredients

• 3 cups all-purpose flour, plus more for
• dusting
• 1/2 tsp. baking powder
• 3/4 tsp. salt
• 1 cup sugar
• 4 Tbsp. butter (no subst.) at room temp.
• 2 large eggs
• 1 Tbsp. vanilla extract
• 1 tsp. grated lemon peel
• 1/2 cup extra virgin olive oil
• Ornamental Frosting (see recipe)
• sanding sugar, and candy decors (opt.)

Directions

1. Preheat oven to 350 degrees.

2. In lg. bowl, whisk flour, baking powder, and salt.

3. With 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.

4. On large sheet of parchment paper, with floured rolling pin, roll 1 disk of 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 a large cookie sheet.

5. With 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. Cool completely. Repeat with remaining dough and scraps, rerolling only once.

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

7. makes 2 dozen cookies

8. Variation: Stained Glass Stars

9. Proceed with recipe as directed in step 1 through 4, using a 3-inch star cutter and cutting out centers of cookies with smaller star cutter.

10. Before backing cookies, pile 1/4 to 1/2 tsp. crushed red or green hard candy in centers of cookies, leaving 1/8 border around candies.

11. oceed as directed in step 5. Store in airtight container at room temperature up to 5 days.

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