Lemon Saffron Olive Oil Cookies

Earlier this year I posted about olive oil cakes and I did make a saffron variation that was very well loved at a gender reveal party. But I wanted an easier to share version and cakes can be hard to travel with if you want them to stay pretty.

This recipe is just slightly sweet and savory without being over the top. These cookies aren’t fancy look but they might be my favorite cookies I’ve made this year.

Ingredients

• 2C Flour
• 1/2 Tsp Baking Soda
• 1/2 Tsp Baking Power
• 1/4 Tsp Salt
• 1 C Granulated Sugar
• 1/3 C Olive Oil
• 2 1/2 Tsp Lemon Zest
• 2 Eggs
• 2 Tsp Lemon Juice
• Pinch Saffron – measure with your heart
• Powdered Sugar – for decoration

Directions

1. At least 3 hours before making the cookies, infuse the olive oil with the saffron. Heat the olive oil to a low boil and add the saffron treads. Note 1: I crushed about 1/2 the saffron with a mortar and pestle and left the rest mostly whole. Allow the olive oil to cool to room temperature. Note 2: I heat a little more than 1/3 C. of olive oil that way if any sticks to the pan there is still a sufficient amount for the recipe.
2. Preheat oven to 350°F. Line baking sheets with parchment paper.
3. Combine the saffron-olive oil, lemon zest, lemon juice, eggs, and sugar in a large mixing bowl.
4. Mix in dry ingredients: flour, baking soda, baking powder, and salt into wet ingredients until well combined.
5. Use a 1tbs cookie dough scoop to scoop dough onto prepared baking sheets. Freeze for 10 minutes before baking.
6. Bake for 11-13 minutes.
7. Let cool, dust with powdered sugar and enjoy

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