- Preparation: 15 (+30 min refrigeration)min
- Cooking Time: 10min
- Serves: 24 Big Cookies
– 120ml Frantoio Extra Virgin Olive Oil
– 110g Caster Sugar
– 1 Egg
– 1 tablespoon Vanilla Extract
– 225g Plain Flour
Preheat oven to 150°C Fan forced. Line 2 baking tray with parchment paper.
In a stand mixer fitted with paddle attachment, whisk the EVOO, Sugar and Vanilla Extract together until creamy (5-8 minutes). Add in the Egg. Mix for another 2-3 minutes until combined.
Stir in the flour and mix to form a smooth dough.
Roll the dough between two sheets of parchment (3mm thick). Refrigerate until firm (30 minutes).
Using a festive shaped cookie cutter, cut out shaped cookies from the dough. Transfer cookies to baking tray. Re-rolling until all dough is used.
Bake the cookies for 8-10 minutes until set and golden. Rotating mid baking for even browning (Repeat step 5 and 6 for the remaining dough).
If desire, you can decorate the cookies with sugar icing.