Recipes From The Ranch

Olivewood Ranch Swedish Olive Oil Almond Cookies

Instructions

• 2 1/4 C. all purpose flour

• 1/2 tsp. baking powder

• 1/2 tsp. salt

• 1 1/2 C. granulated sugar

• 1/2 C. Olivewood Ranch Extra Virgin Olive Oil

• 1 stick butter, at room temperature

• 2 tsp. almond extract

• 1 large egg

• Toasted, salted whole almonds

• Course dusting sugar

• Preheat oven to 350 degrees

• Lightly coat cookie sheet with olive oil

• Whisk the flour, baking powder and salt in a medium bowl

• In a large bowl, with a hand mixer, beat the granulated sugar, olive oil and butter until light and fluffy, about 4 minutes. Beat in the almond extract and egg until well combined. Reduce the mixer speed and add half the flour mixture just until incorporated. Then add remaining flour mixture, increase speed to medium and beat until well combined. Refrigerate dough until slightly firm but still pliable, 30 to 60 minutes.

• Roll  heaping tablespoons of dough into balls. Roll into dusting sugar and place on prepared sheet. Place one almond in the center of each cookie. Bake 13~15 minutes rotating the pan midway. Let cool on baking sheet 10 minutes. Then remove to rack to cool completely.

YUM!