Back TOOC Lemon Cookies
A family favorite. Try serving with fresh berries macerated and drizzled with Vanilla Fig Balsamico vinegar.
- 2 Cups flour
- 1 Cup plus 2 TBSP Sugar
- 1/2 t. baking soda
- 1/2 Cup plus 2 TBSP TOOC D'Luscious Lemon Olive Oil
- 2 T Milk
- 1 T lemon zest
- Juice from 1 large lemon
Preheat the oven to 350. Line two baking sheets with parchment paper. Sift together the first three ingredients into a medium bowl. Stir remaining ingredients together in a small bowl. Add together all ingredients, stirring until the mixture comes together. Place 2-tbsp. sugar in a small bowl.
To make cookies, pinch off a teaspoon of dough and roll into balls approximately 1-inch in diameter. Roll balls in sugar and place them 2 inches apart on the baking sheets.
Bake the cookies, one sheet at a time, until cooked through and very lightly browned, about 12-15 minutes.
Note: do not over bake, the cookies will be soft to the touch and have a crackled surface when done. With a wide metal spatula transfer the cookies to a wire rack to cool completely. Store in an airtight container.
Yield: Makes 4 dozen cookies.
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