Quickie Christmas Cookie Makeover: Olive Oil Cutout Cookies—Two Ways!

/ Tuesday, December 17, 2013

Looking to shake up your sugar cookies this Christmas? I have just the thing for you! My co-cook at Good Housekeeping, Sherry, developed these Olive Oil Cutouts for the December '13 issue and I've been craving/making them ever since. 

You see, she uses butter and olive oil to give her cookies a modern edge—which I love! The olive oil flavor is subtle, so don't worry about these cookies tasting like salad dressing. In fact, they're just as sweet and delicious as classic sugar cookies...they're just a little more sophisticated. Bonus! You can make two different cookies using this one easy dough: Frosted Cutouts and/or Stained Glass Stars.

(Good Housekeeping Dec '13)
MAKES: about 2 dozen

3 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup sugar
4 tablespoons butter, at room temperature 
2 large eggs
1 tablespoon vanilla extract
1 teaspoon grated lemon zest
1/2 cup extra-virgin olive oil

1. Preheat the oven to 350˚F. 
2. Whisk the flour, baking powder and salt in a large bowl; set aside. 
3. With a mixer on medium speed, beat the sugar, butter, eggs, vanilla and lemon zest until creamy and well combined. Beat in oil. Add the 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 (continue to full recipe...)

For the Stained Glass Stars recipe, pop over to the Good Housekeeping's website! xo Erin

(Cookies made by Sara Neumeier, photo by Erin Phraner)

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