Twelve Days of Cookies - Fourth Day

This recipe was in the December 2003 issue of Martha Stewart Living, with the most unusual cookie ingredient – one cup of olive oil. Give these sugar cookies a try; they might just become your new favorite, as they did mine six years ago.

By the way, as good as these cookies are, the best part is sampling the raw dough!

I usually have two cookie baking days, one with my friends (which you will hear more about later), and one on my own. For the cookie day on my own, I start by making all the dough one day, then baking the next. This does two things – it allows me to make a mess and prep one day, then enjoy all the warm homemade cookies the next, dividing the tasks just make everything much more enjoyable; the other thing this does is allow me to eat as much of the raw cookie dough that I want in peace without anyone to say anything! I make enough cookies that it hard for anyone to tell how much raw dough was consumed, or not consumed, depending on the year. So that’s my little secret, don’t tell anyone!

Anyway, here is Martha’s fabulous cookie recipe:

Simple Sugar Cookies – Martha Stewart Living, December 2003

4 ¾ cups all-purpose flour
1 tsp salt
¾ tsp cream of tartar
1 tsp baking soda
1 cup unsalted butter (2 sticks)
1 cup olive oil
1 cup confectioners’ sugar, plus more for dusting
1 cup granulated sugar, plus more for pressing cookies
2 large eggs
1 tsp pure vanilla extract
Finely grated zest of one orange

1. Sift together flour, salt, cream of tartar, and baking soda; set aside. Place butter, olive oil, 1 cup confectioners’ sugar, and 1 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium until fluffy.
2. Beat in eggs, vanilla extract, and orange zest until well combined. Reduce speed to low; add flour mixture slowly, until fully incorporated. Cover with plastic wrap, and chill for at least 1 hour or overnight.
3. Heat oven to 375º. Form dough into balls measuring about 1 inch in diameter, and place on a cookie sheet about 2 inches apart. Press flat with a glass dipped in sugar. Place cookies in oven, and bake until very lightly golden, 7 – 10 minutes. Transfer to a wire rack to cool. Dust with confectioners’ sugar before serving.


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