Artisan Olive Oils & Balsamic Vinegars
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True Spice Cookies Recipe created by Lisa Sheldon of Pompeian


1/2 cup Blood Orange (Or lemon) EVOO

1/4 Cup of Ultra Premium Extra Virgin Olive oil (Coratina)

1/4 Cup of Molasses

1 cup of granulated sugar

2 eggs (or 2 TBSP ground flax blended into 6 TBSP of Water for those with egg allergies)

1 teaspoon of Vanilla Extract

2  3/4 cups of whole wheat pastry flour

1  1/2 teaspoons of baking soda

1/2 teaspoon of salt

1  1/2 tablespoons of ground cinnamon

1  1/2 tablespoons of ground ginger

1 teaspoon mace (or use 1/2 teaspoon of ground nutmeg instead)

2 teaspoons of ground cloves

1/4 cup of granulated sugar


In a large bowl, whisk together the olive oil, molasses, 1 cup of granulated sugar, eggs and vanilla extract. In a separate bowl, combine the flour, baking soda, salt, cinnamon, ginger, mace (nutmeg) and cloves. Add the dry ingredients to the wet and stir until well combined. Cover the dough & refrigerate until somewhat firm. 

Pre-heat oven to 350 degrees F. Line two baking sheets with parchment paper. Place the remaining 1/4 cup of granulated sugar in a small bowl. Form the dough into 1 1/2 inch balls and roll them in the granulated sugar. Place on baking sheets and bake for 10 to 12 minutes, or until the tops crack. Let the cookies cool for 5 minutes on the baking sheets, and then transfer to a wire rack to cool completely.


Makes 3 Dozen cookies (approximately)



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