1 cup granulated sugar
2 Tablespoons lemon zest (about 2 regular-size lemons, save the lemon)
2 1/4 cups all-purpose flour
1 teaspoon baking Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon finely minced thyme
2/3 cup Liquid Gold fruity mild-medium Extra Virgin Olive Oil
1 egg
1/4 teaspoon pure almond extract
2 Tablespoon fresh lemon juice
topping
1/2 cup granulated sugar for rolling
In the bowl of a stand mixer, combine the sugar (1 cup) and lemon zest.
Rub the zest into the sugar until it's evenly moistened and aromatic;
Set aside to marinate for a few minutes.
In a separate large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and thyme; Set aside.
Add the olive oil, egg, almond extract, and lemon juice, to the
lemon-sugar mixture. Using the paddle attachment, beat on med-low speed
until smooth. (About 3-5 minutes.) Add the dry ingredients and beat on
med-low speed until just combined. Switch over to a large rubber
spatula and use it to mix in any stray flour streaks. Cover the bowl
and refrigerate for at least 3 hours.
Preheat the oven to 375 F. Line cookie sheets with parchment paper.
Place the 1/2 cup of granulated sugar (for rolling) into a large, shallow bowl.
For each cookie, measure out about 2 well-rounded teaspoonfuls. Roll
into balls and roll the balls through the bowl of sugar until evenly
coated. {Note: Don't worry if the dough is a bit crumbly. If you work
the balls of dough long enough with your palms, it will come together.}
Place the sugar-coated cookies onto prepared sheets. Use the bottom of a
glass or cup to flatten slightly.
Bake for 8-10 minutes. The cookies will have puffed up slightly but
will still look pale. (Mine were just right after 8 minutes.) Remove
the cookies sheets from the oven and let the cookies rest for about 3
minutes before transferring them to a cooling rack.
Recipe adapted from Mama's Gotta Bake