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Printed Holiday Olive Oil Cookies by @shortstackkitchen
14 Large Cookies
Ingredients
Directions
In a large mixing bowl, combine grated lemon zest and white sugar. Using your fingers, rub the mixture together until it becomes fragrant. Add extra-virgin olive oil, egg, powdered sugar, whole milk and almond extract and whisk well to combine.
Sift in all-purpose flour, fine salt and baking soda and mix until incorporated. Do not overmix.
Remove 1 cup of dough and divide it into 3 or 4 equal portions depending on your design. Wrap the remaining dough
in plastic wrap and place in the fridge.
Next, color the dough balls with some gel food coloring of your choice. Then wrap each dough balls in plastic wrap
and chill everything for at least 2 hours before rolling out.
Work on one dyed dough ball at a time (keep the rest in the fridge as you go). Flour your work surface and rolling pin
and roll it out to about 1/4 to 1/8th of an inch thick. Stamp out little shapes using any mini cutter of your choice. You can use Christmas trees, candy canes, snowflakes, mittens, stockings, gingerbread men, flowers, etc. Transfer all the mini cutouts onto a baking tray lined with parchment paper and place it in the freezer for 15 minutes. This will make it easier to handle.
Generously flour your work surface and rolling pin again and roll the main dough out to about 1/4 to 1/8th of an inch thick.
Remove the mini cutouts from the freezer and start designing your canvas, by randomly placing the cutouts on top of your dough. Once you’re happy with the design, place a large piece of parchment paper over the entire dough and gently roll it with a rolling pin to help the cutouts stick to the main dough.
Next, use a 3-inch fluted cookie cutter and cut out as many cookies as you can. Use a thin spatula and transfer the cookies onto a large baking sheet lined with parchment paper, placing them at least 1/2 inch apart. Place the whole tray of cookies into the freezer for at least 30 minutes before baking.
Bake in a preheated oven at 350oF for 11 to 12 minutes or until the edges start to brown. Remove from the oven and keep cookies on the baking tray for 1 minute before transferring to a wire rack to cool completely. Serve and enjoy!
When cutting out the mini shapes and cookies, always dip your cutters into flour.
The dough can become soft if left out for too long, Place in the freezer if needed to firm up.
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Ingredients
Directions
In a large mixing bowl, combine grated lemon zest and white sugar. Using your fingers, rub the mixture together until it becomes fragrant. Add extra-virgin olive oil, egg, powdered sugar, whole milk and almond extract and whisk well to combine.
Sift in all-purpose flour, fine salt and baking soda and mix until incorporated. Do not overmix.
Remove 1 cup of dough and divide it into 3 or 4 equal portions depending on your design. Wrap the remaining dough
in plastic wrap and place in the fridge.
Next, color the dough balls with some gel food coloring of your choice. Then wrap each dough balls in plastic wrap
and chill everything for at least 2 hours before rolling out.
Work on one dyed dough ball at a time (keep the rest in the fridge as you go). Flour your work surface and rolling pin
and roll it out to about 1/4 to 1/8th of an inch thick. Stamp out little shapes using any mini cutter of your choice. You can use Christmas trees, candy canes, snowflakes, mittens, stockings, gingerbread men, flowers, etc. Transfer all the mini cutouts onto a baking tray lined with parchment paper and place it in the freezer for 15 minutes. This will make it easier to handle.
Generously flour your work surface and rolling pin again and roll the main dough out to about 1/4 to 1/8th of an inch thick.
Remove the mini cutouts from the freezer and start designing your canvas, by randomly placing the cutouts on top of your dough. Once you’re happy with the design, place a large piece of parchment paper over the entire dough and gently roll it with a rolling pin to help the cutouts stick to the main dough.
Next, use a 3-inch fluted cookie cutter and cut out as many cookies as you can. Use a thin spatula and transfer the cookies onto a large baking sheet lined with parchment paper, placing them at least 1/2 inch apart. Place the whole tray of cookies into the freezer for at least 30 minutes before baking.
Bake in a preheated oven at 350oF for 11 to 12 minutes or until the edges start to brown. Remove from the oven and keep cookies on the baking tray for 1 minute before transferring to a wire rack to cool completely. Serve and enjoy!
When cutting out the mini shapes and cookies, always dip your cutters into flour.
The dough can become soft if left out for too long, Place in the freezer if needed to firm up.