Good lemon cookies are just one of those necessities in life. Especially when you’re in the height of citrus season (and the middle of self-isolation).

A kid and parent pleaser, this is a fun recipe to make as a family - it can even work as part of a chemistry lesson for homeschooling. Why do we add baking soda? What does baking powder do? Very important baking-related questions that make learning fun. (We also like a simple lemon/sugar glaze as a topping, which, if made and played with correctly, can be considered a non-newtonian fluid. There you go, physics and chemistry all in one cookie recipe! You’re set on school for the day! Good for you; you deserve a cookie.)

Give them a shot and don’t forget to share your results on social media and tag us at @Grove45evoo!

INGREDIENTS

• 2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1 cup sugar

• 1/3 cup Grove 45 Extra Virgin Olive Oil

• 3 heaping teaspoons lemon zest

• 2 eggs

• 1/2 teaspoon vanilla extract

  Topping:
  1 cup confectioners sugar
  2-4 TBSP lemon juice

INSTRUCTIONS

1. Preheat oven to 350˚F  and line a cookie sheet with parchment paper

2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

3. In the bowl of your stand mixer, beat the sugar, olive oil, lemon zest and rosemary until smooth. Add in the eggs and vanilla extract.

4. Slowly add the dry ingredients 1 cup at a time. Mix until combined.

5. Roll cookies into tablespoon-sized balls, placing them on the parchment-lined cookie sheet about 1-inch apart. 

6. Bake for 11 – 13 minutes. Remove from the oven and allow the sheet to cool for a few minutes before transferring cookies to a cooling rack.

7. Mix powdered sugar and lemon juice together in a small bowl until well combined. Spoon over cooled cookies and allow glaze to harden before enjoying. 

Last week we made our amazing Kitchen Sink Focaccia (if you missed it, head over to the recipe and take a look - it’s delicious), and this week we need something to dip it in. 

Olive oil based dips are an easy crowd pleaser and can be whipped up on super short notice (not that anyone is entertaining right now, but that’s ok. You deserve an amazing olive oil dip on fresh bread right now, don’t you? Of course, you do).

Now dipping your bread in plain oil and balsamic is amazing, but why not spice it up a bit? And this recipe has lots of wiggle room, so you can swap in ingredients you have instead of running to the store. Everything is optional, with the exception of the olive oil. 

1 cup Grove 45 Extra Virgin Olive Oil (this stuff goes fast, so pour generously)
Fresh garlic, 2 cloves minced (you can swap in 1-2 tablespoon of the jarred stuff if necessary)
Minced (fresh or dried) rosemary, 2 teaspoons
Minced (fresh or dried) thyme, 2 teaspoons
Capers, rinsed and drained, 2 tablespoons
Parmesan cheese, finely grated, to taste
Pinch of fine sea salt (consider a flavored salt for an extra layer of flavor)
Fresh ground pepper, to taste

Extras to consider
Chile flakes
Anchovy paste (or a single, small anchovy)
Truffle shavings

Make sure that everything is minced very fine. Mix garlic and capers together in a serving dish, then add the herbs, salt and pepper and any extras. Mix well. If you want to get fancy, form the resulting paste into a ball with a spoon or ice cream scoop.Pour Grove 45 Extra Virgin Olive Oil over herb mixture, then grate Parmesan over the entire thing. 

Serve with warm-from-the-oven focaccia bread (or any other bread or cracker works just fine too.)

Enjoy!

As our nation is still coming to grips with the COVID-19 crisis, many are finding themselves home and cooking more with their families. Cooking, baking and generally being in the kitchen are wonderful boredom busters that allow us a chance to escape for a little while. Eating also releases endorphins and endorphins make you happy. (If eating doesn’t make you happy, then, well, you might be beyond our help, sorry about that.) 

This is one of our favorite recipes, one the whole family can make and enjoy together: a citrus olive oil cake that can be whipped up in less than an hour with lots of flexibility. You prefer lemons over limes, or grapefruit over orange? Totally fine. Or even no citrus at all. Your kitchen, your rules. You could even divide the recipie between smaller pans or muffin tins and have multiple versions. 

We recommend using fresh, pasture-raised eggs and the freshest citrus possible, which will give the cake a bright and lovely tint. 

Grove 45 Citrus Olive Oil Cake

1 1/2 cups of granulated sugar

5 large, pasture-raised eggs

2 teaspoons lemon zest (you can swap for limes, oranges, tangerines, grapefruit, etc)

1/2 cup fresh squeezed lemon juice (same as above)

1/2 cup of Grove 45 olive oil

2 cups all-purose flour

2 teaspoons baking powder

1/2 teaspoon of salt

1. Preheat oven to 350 degrees

2. Generously grease your chosen cake pan

3. Add eggs, sugar and zest together in the bowl of stand mixer, beat on low for about 8-10 minutes or until thick and pale.

4. Slowly add lemon juice, followed by olive oil, until fully combined.

5. In another bowl, combine flour, salt and baking powder.

6. Slowly add dry ingredients until just combined - do not over mix!

7. Pour batter into pan.

8. Bake for 35-40 minutes, or until a toothpick inserted into the middle comes out clean.

9. Remove from pan and cool on a wire rack 

Serve with basil, vanilla or pistachio ice cream or optional glazes include powdered sugar, citrus zest or glaze (1/2 cup powdered sugar combined with 3 tablespoons of fresh citrus juice).

Enjoy!