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Oliveziaโ€™s Italian Style Cookies

๐…๐ž๐š๐ญ๐ฎ๐ซ๐ž๐ ๐…๐ฅ๐š๐ฏ๐จ๐ซ




๐ˆ๐ง๐ ๐ซ๐ž๐๐ข๐ž๐ง๐ญ๐ฌ

๐Ÿ”ธ 3 cups unbleached organic flour

๐Ÿ”ธ 2 cups granulated cane sugar

๐Ÿ”ธ 1 teaspoon salt

๐Ÿ”ธ 2 teaspoons baking powder

๐Ÿ”ธ 2 finely grated orange peel

๐Ÿ”ธ 1 cup Oliveziaโ€™s Blood Orange Olive Oil

๐Ÿ”ธ 2 large room temperature eggs, whisked

๐Ÿ”ธ 2 tablespoons fresh squeezed orange juice

๐Ÿ”ธ Powdered sugar for garnish



๐ˆ๐ง๐ฌ๐ญ๐ซ๐ฎ๐œ๐ญ๐ข๐จ๐ง๐ฌ

Preheat the oven to 350 F. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, Oliveziaโ€™s Blood Orange Olive Oil, orange juice, and eggs. Beat on medium speed until thick and creamy, about 3 minutes. In a separate bowl, whisk together the flour and remaining dry ingredients. Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry spots remain.


Pipe the cookie dough using a pastry bag fitted with a star shaped pastry, portioning approximately two teaspoons of dough per cookie, onto a parchment lined cookie sheet pan. Alternatively, use two spoons to drop batter onto the cookie sheet. Bake in the center of the oven for 10 minutes. Increase the heat to 425 F and bake for an additional 2 minutes to aid in creating a golden brown exterior. Remove the cookies to a rack to cool. Repeat with the remainder of the dough. When fully cooled off, dust with powdered sugar. Yields about 48 cookies.


Adapted from: Veronica Foods



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