Lemon Olive Oil Cookies made with Nudo Olive Oil

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You all know that I am a woman of preferences…for those new to the class…I am a woman of preferences. Yes, there are things that I could give or take…I’m fine with generic brand milk so far, I haven’t found a milk I just can’t live without. I can eat generic coco puffs and be content..(can you tell breakfast is on the mind??) Anyways, up until this past year, olive oil was one of those things where brands were interchangeable. Then, I was introduced to the wonder that is Nudo Olive Oil. I now have a very strong preference in olive oil. It is hard to describe the difference but the best way for me to describe it is to say it is fresher tasting. You have that lovely peppery bite to it. When I have tried other olive oils AFTER  Nudo, the other olive oils taste…stale.  Almost dusty. It is a beautiful experience.

So when I got a newsletter that they were coming out with their holiday line, I was CRAZY excited. I immediately wrote them to see if they would help me out sharing with you all the beauty that is Nudo. They (of course) were kind enough to oblige.

They were kind enough to offer the Nudo Citrus Club box. In the next few posts I will be making recipes highlighting these oils. Believe me…what I make for you isn’t even close to the multitude of amazing things you can make with this nectar….but it will get the ball rolling for you. Today I will start with the Lemon Olive Oil. But first the nitty gritty on the givaway, right?  Here is all you have to do.

1. Comment on this post what YOU would do with one of the delicious olive oils. Which one? That is one entry.

2. Follow NudoItalia on Twitter, come back here and tell me about it in comments. (that is another entry)

3. Follow ME on Twitter (that’s yet another entry)

4. Follow Nudo-Adopt an Olive Tree on facebook. Yeah! Did you know you can adopt an olive tree and get the olive oil from that tree shipped to you?  Cool, right? (another entry) if you already follow them, refer a friend and you each will get an entry…just be sure to let me know here and have your friend tell me who sent them.

5. Follow me on Facebook. (another entry and it can be rewarding and fun), if you already follow me, refer a friend and you each will get an entry…just be sure to let me know here and have your friend tell me who sent them.

**please remember only those comments posted HERE will be counted as an entry**

So that is 5 entries in all.  Not too shabby right?  I will announce the winner on my third olive oil blog. Winner will be chosen via random.org

*disclaimer, I was sent Nudo olive oil to use for these posts and to share with you, but all thoughts and opinions are my own. I would NEVER try to promote a product I didn’t love and totally believe in.

Enjoy my sweet readers.  And be good. But not too good. That’s boring!

Lemon Olive Oil Cookies

  • 2 cups unbleached flour
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup Nudo brand Lemon Olive oil
  • 4 teaspoons grated lemon zest
  • Juice of 1 ½ lemons
  • 1 tsp. vanilla extract
  • Sugar, for rolling

Directions:

  1. Preheat oven to 350 degrees.
  2. Whisk flour, sugar, salt and baking soda together in medium-sized bowl. In another small bowl, stir together the olive oil, lemon zest, lemon juice and vanilla.
  3. Add wet ingredients to the dry ingredients, then mix lightly until it resembles wet sand (I like to use my hand, when the dough is squeezed it should form a solid clump). Using your hands, roll dough into balls about the size of a walnut.
  4. Roll in a  little sugar and roll the cookie balls gently in your hands to distribute it. Put the cookies about 2 inches apart on cookie sheets and bake for about 12-15 minutes.

Makes about 20 amazingly delicious cookies.

81 thoughts on “Lemon Olive Oil Cookies made with Nudo Olive Oil”

  1. A tradition in my family is to have fresh orange rolls every Christmas morning. All the orange flavor in our recipe is in the filling and the glaze, but I’m now facinated by the idea of substituting Nudo Mandarin Olive Oil for the oil in the bread itself… hmm……..

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  2. My grandmother’s brownie recipe uses oil instead of butter… I bet it would be amazing with any of the citrus oils! (I also followed both you and Nudo on facebook!)

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  3. I’ll have to check out this olive oil! I love rich, strong flavored olive oils and I love using them in desserts! I’ve made olive oil ice creams and cakes but have never made a cookie! I must make this.

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  5. I would use any of the citrus-y olive oils to dress salads, firstly. Then, depending on how they taste, make cookies and cakes! Hahah, they’d be so yummy with that extra flavor from the oil~

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  7. I just posted about an oil tasting evening I went to last week where they descibed what you should look for in an olive oil. the freshness, the peppery aftertaste…all important for good quality oil. Those cookies look amazing. Glad I found you on Foodgawker

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  8. I’d try the orange olive oil in a gingerbread cake and the lemon on some tuscan papa al pomodoro… yum. (I also followed you on Facebook.)

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  10. I would probably use the lemon olive oil first in a pasta dish to add a little something-something. I’ve never used olive oil in baking, might just have to give these a try.

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  16. Glad I found you via FoodGawker! The cookies look amazing, and if I won, probably the first thing I would do is make these cookies! After that, I think some citrus scented sweet rolls would be making an appearance. Thanks for sharing!

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  25. I’m a sucker for any kind of baking that doesn’t involve butter (it’s such a hassle to get it out, make sure it’s room temp, cut it into pieces, wash all the butter off your hands, etc). Your cookies look awesome. My mom’s almond poppyseed cake recipe uses canola oil, but I’ve been planning to make an almond-lemon version of it with my extra virgin olive oil at home for a while. The lemon olive oil looks like it’d be fantastic for that!

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  28. Ooo! I once had lemon infused olive oil drizzled over alternating thin slices of Granny Smith Apples and Fresh Mozzarella. It was also drizzled with a reduced balsamic syrup. It was DELICIOUS and I would totally steal that for my next get together!

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  33. i would make an olive oil bundt cake! i’ve been eying an amazing recipe for this cake and i bet it would taste amazing with either the mandain or the lemon olive oil! yum!

    Leah

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  35. I would head to standard baking company in Portland for one of their YUMMY baguettes, and dip it in the olive oil with some salt and pepper…mmm…i’m hungry!
    Thinking of you and your awesome family!

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  46. I LOOOOOOVE Nudo olive oils – every single one of them! the Lemon and the Chili are my favorite, though. I have used the lemon in ice cream (amazing), in pastas (delicious), on tomatoes, on diced summer squash… pretty much anything is better with a little Nudo olive oil! I would love to try brownies made with the orange oil, and a batch with the chili oil (since I have a wonderful base recipe to start from for chipotle brownies). Anyway, great post, great giveaway! I already follow Nudo-Adopt an Olive Tree on facebook, will go follow you now.

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  48. I’m now following you on FB. I love the taste of extra virgin olie oil, cant wait to try NUDO lemon olive oil. I look forward to getting more of your recipes from FB!

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  49. Thanks for letting us know about the Nudo – Adopt an olive tree program. What a great idea! I’m following them on FB too. After a long absence from the kitchen, I’m starting to cook again. These oils would be of great inspiration to my culinary re-awakening.

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  50. Hiya Carrie!
    The cookies look amazing we’re going to try them for the Holidays! As for a couple of entries for the oil:

    Dish I’d make – I’d take a 6-8oz Halibut fillet salt & pepper both sides and quickly sear it in butter adding both a splash of white wine (chardonnay would be best) and a splash of Triple Sec (orange liquor) to quickly steam the fish at the end. Once cooled a bit, place it on a bed of field greens with some thinly sliced and quick pickled red onions then drizzle the whole thing with a generous amount of the Mandarino Oil. mmmm.

    I’ve also signed up to follow Numo’s adopt an olive tree (cool idea) through facebook.

    Sorry but not a fan of the twittering.
    Thanks again & looking forward to seeing you stateside in the west soon!

    Mike

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  51. Pingback: 25 Days of Cookies, Day Two « Mrs. Create and Bake

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  65. I made these cookies and what a disaster they were! After 15 minutes of baking they looked exactly the same as when I put them in the oven. Did you actually make these or is this a photo and recipe they sent you? They’re terrible and it was a complete waste of time and ingredients.

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    • Grace,
      I’m sorry to hear that. I have had several readers have great success with the recipe. I did, indeed make the cookies in the picture and took the pictures. So sorry yours turned out “terrible”.

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  66. I have to agree with the above commenter. Mine looked the same as when I put them in the oven and the dough was terrible to work with. Crumbly and gritty. It hurt my hands. I think the recipe may need a little tweaking. Should there be egg or something in these? Mine look absolutely nothing like the photo and I cooking comes pretty easy for me…

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    • so odd. I’m not sure why. I just made these at the beginning of the week again and they still came out beautifully. My dough was like a soft wet sand, not so much as to stick to you hands gooey, but easily shapeable. Maybe try adding a bit more lemon juice?

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      • Thanks for the tip. I did just add an egg to the remaining 1/2 batter and they turned out great. I think if I add the egg at the beginning next time it will work well for my family’s taste. As soon as the egg went in it softened the gritty sugar then spread out they baked. More like a sugar cookie and less like shortbread. Great flavor!

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