Spain - Olive Oil Cookies with Orange and Cinnamon

[Olga Drozd]

Spain Olive Oil Cookies with Orange and Cinnamon

This is an ancient recipe from southern Spain.

2 cups all purpose flour
1/2 teaspoon baking powder
Pinch salt
1/2 cup granulated sugar
1 teaspoon ground cinnamon

1 large egg
1/2 cup extra virgin olive oil, plus oil for the cookie sheets
Grated zest of 1 orange OR lemon, plus some of its juice if needed
1/4 cup Grand Marnier or other orange liqueur
Confectioners' sugar for garnish

Preheat the oven to 375 degrees F.

Combine the dry ingredients.  Beat the egg with the olive oil, orange zest and liqueur.  Gently stir the liquid mix into the dry one, just until well combined; if the mixture is stiff, add a little orange juice.

Drop by rounded teaspoonfuls onto a lightly oiled cookie sheet and bake for 15 to 20 minutes, or until lightly browned.  Cool for a couple of minutes, then transfer the cookies to a rack to cool further.  Store in a covered tin for up to 3 days; sprinkle with confectioners; sugar just before serving. Makes 2 dozen cookies.