Lemon & Olive Oil Crinkle Cookies

makes 2 dozen cookies

Ingredients:

1 cup granulated sugar

1/4 cup Gils Gourmet California Extra Virgin Olive Oil

1 egg

1 egg yolk

1 teaspoon vanilla extract

2 tablespoons lemon juice

1 each lemon, zested

small drop of yellow food coloring

1 1/4 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon San Fran Sea Salt

1/2 cup powdered sugar

Instructions:

Place granulated sugar, olive oil, egg, egg yolk, vanilla, lemon juice, zest and food coloring in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth and combined. Add flour, baking powder, and salt to the bowl, mix on a lower speed until combined and dough forms. Cover dough in plastic wrap and place in the freezer for about 1 hour (or refrigerated overnight).

Preheat oven to 350°F. Line two large baking sheet pans with parchment paper.

Using a small scoop or tablespoon measure, portion cookie dough and roll into a ball. Place powdered sugar in a bowl, coat dough in a thick layer of powdered sugar and transfer to the prepared baking sheets. Bake for 10-12 minutes or until cookies have puffed and have that crackled~crinkled look. Remove from the oven and let cool to room temperature (ideally, elevated on a wire rack or cooling rack).