Olympic Olive Oil Cookies

READY IN: 32mins
Recipe by mollypaul

An appropriate recipe for these Olympic times as published in our local newspaper.

Top Review by rogter

Too many flavours. I would simplify it by leaving out the cinnamon. I thought I would do a short cut and use my mixer - big mistake. It developed gluten, even when used it carefully so the cookies were not so shortbreaddy. . I would also use a lighter tasting olive oil - the one I used was quite dark. Again, too many flavours. I'll make them again sometime using light olive oil, my hands and no cinnamon.

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. In a saucepan, heat oil, aniseed and sesame seeds over medium-low heat for 5 minutes.
  3. Cool.
  4. Add sugar, lemon juice, lemon and orange zest.
  5. Combine flour and cinnamon.
  6. Stir flour, 1 cup at a time, into oil mixture.
  7. Work dough with hands until smooth.
  8. Cover and let stand for 30 minutes.
  9. Roll dough out on lightly floured board to a thickness of 1/4 inch.
  10. Cut with a 2-inch round cookie cutter and place on ungreased cookie sheet.
  11. Decorate with almond slices, pressing so they adhere.
  12. Bake for 12 to 15 minutes, or until light brown.
  13. Sprinkle with cinnamon sugar and cool on racks.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a