Persian Lime Olive Oil Cookies With Raspberry Balsamic Glaze
Ingredients:
For the Persian Lime Cookies:
- 2 1/2 C. all purpose flour
- 1/2 t. baking powder
- Pinch of salt
- 1 C. sugar
- Zest of one lime
- 2 eggs
- 1 t. vanilla extract
- 1/2 C. The Olive Tap’s Persian Lime Olive Oil
- 3/4 C. whole milk
For the Raspberry Balsamic Glaze:
- 1 C. powdered sugar
- Juice from one lime
- 1 T. The Olive Tap’s Raspberry White Balsamic Vinegar
Directions:
For the Raspberry Balsamic Glaze:
Whisk all ingredients together until combined. If glaze seems too thick you can add a little more balsamic to thin it out. Set aside.
For the Persian Lime Cookies:
Preheat oven to 350 degrees. Zest lime and rub the zest into the 1 cup of granulated sugar…set aside. Whisk together the dry ingredients in a medium bowl. In a bowl beat together the eggs, vanilla extract, olive oil and milk. Add sugar and mix to combine. Add the wet ingredients to the dry and stir to combine. Drop a tablespoonful onto a cookie sheet lined with parchment paper and bake for about 12 minutes or until edges are lightly browned. Cool on wire rack.
When cool drizzle with the raspberry balsamic glaze and sprinkle with additional lime zest if desired.
An Olive Tap Original by Melanie, Long Grove
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