EASY OIL SUGAR COOKIES
This recipe came out of a old cookbook.My daughter wanted to bake some cookies so she started looking in my cookbooks and found this one. The whole family loved them.
Provided by Wanda Harrison
Categories Cookies
Number Of Ingredients 7
Steps:
- 1. Beat eggs with fork and mix in remaining ingredients.
- 2. Drop by spoon on ungreased cookie sheet.Stamp each cookie with a glass that has oil on bottom of it and dipped in sugar each time. Bake at 400 until slightly golden around the edages.(about 8 minutes)
OLIVE OIL COOKIES
One of my favorite combinations is honey, olive oil and sea salt. It works great in cookies as well as savory things. Add to that notes of lemon and rosemary and you've got yourself a one-of-a-kind treat. -Bryan Kennedy, Kaneohe, Hawaii
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, beat sugar and oil until blended. Beat in the egg, then honey and lemon extract. Combine the flours, rosemary, lemon peel, baking soda and 1/4 teaspoon salt. Gradually add to sugar mixture; mix just until combined., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Sprinkle tops with remaining sea salt. Bake at 350° for 9-12 minutes or until lightly browned. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 114 calories, Fat 5g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 303mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
OIL SUGAR COOKIES
Yes, these could have a better name. The point seems to be that No Butter Was Harmed (or used) in the Making of These Cookies! ;-) If you divide the 3/4 cup of canola oil recommended by the two dozen or so cookies the recipe makes (which I cannot do), it's practically nothing, right?! And the are cookies, after all. Cardiologist approved too, I swear.
Provided by SecondsCount
Categories Dessert
Time 20m
Yield 24 cookies, 8 serving(s)
Number Of Ingredients 8
Steps:
- Stir dry ingredients until mixed. Stir sugar into oil; beat in egg substitute slowly. Blend until smooth. Stir in dry ingredients all at once. Blend until dough is smooth. Chill ½ hour. Shape into ½ inch balls. Dip tops of balls into granulated sugar. Top with cherry or pecan if desired. Place on ungreased cookie sheet and flatten slightly with bottom of a drinking glass. Bake at 375 for 10 minutes or until lightly golden on the edges.
Nutrition Facts : Calories 430.9, Fat 20.9, SaturatedFat 1.6, Sodium 367.1, Carbohydrate 55.5, Fiber 1.1, Sugar 25.5, Protein 5.5
LEMON THYME OLIVE OIL COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking sheets.
- Put the flour, sugar, baking soda, pepper, and thyme into a bowl and whisk together to combine. In a small bowl, whisk together the olive oil, milk, lemon juice, and zest. Add the liquid ingredients to the dry ingredients, stirring with a wooden spoon until you form a nice smooth dough.
- Roll heaping teaspoonfuls of the dough into balls. Place them about 2 inches apart on the prepared baking sheets. Bake the cookies about 12 to 15 minutes, or until they are browned around the edges. Let the cookies cool for a few minutes and then transfer them to wire racks to cool completely.
TRADITIONAL ANISE COOKIES
This authentic anise cookie is my mothers recipe. The use of anise oil (available behind the counter from your pharmacist)sets this cookie apart from the rest. You can make these cookies in November and store them in a tightly covered tin to let them age and mellow, ready for Christmas.
Provided by BonnieZ
Categories Drop Cookies
Time 1h30m
Yield 4 dozen cookies, 48 serving(s)
Number Of Ingredients 4
Steps:
- With a Kitchenaid mixer: beat eggs 20 minutes with 2 cups of granulated sugar (yes I mean 20 minutes as this is what will make the cookies light as a feather with a crisp melt in you mouth top crust).
- Add flour gradually, beating well after each addition. Add 1 tsp anise oil and blend well.
- Drop by tablespoonsful onto greased cookie sheets and let stand in a draft free place overnight.
- Bake in a 375°F oven for 10 minutes until light golden but do not brown.
- Cool on baking racks thoroughly before storing.
- Store in a tightly covered cookie tin (not plastic).
- The longer you let the cookie age, the better it will be.
COCONUT OIL SUGAR COOKIES
This is a variation on the sugar cookie using coconut oil. It tastes similar to a shortbread cookie, but they are very moist and delicious. Roll tops of cookies in sugar and/or colored sugar before baking for a festive treat. Cinnamon and sugar works well, too.
Provided by Kristonia
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 30m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly.
- Beat sugar, butter, and coconut oil together in a large bowl with an electric mixer until light and fluffy. Beat in egg yolks and vanilla extract. Add flour, baking powder, and baking soda gradually; mix until dough just comes together. Mix dough with hands to fully incorporate ingredients. Roll dough into walnut-size balls and place 2 inches apart onto baking sheet.
- Bake in the preheated oven until cookie tops are cracked, 10 to 12 minutes.
Nutrition Facts : Calories 245.3 calories, Carbohydrate 29.3 g, Cholesterol 53.7 mg, Fat 13.6 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 9.9 g, Sodium 127.8 mg, Sugar 15.7 g
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