And that's exactly what I've done with this cookie recipe. Oooh, these tea cookies have a little crunch on the outside with a chewy inside. This texture, combined with a sweet, tart, savory taste, will guarantee that they become a family favorite.
Basil Lemon Tea Cookies
- 3/4 cup Joe and Son’s Eureka Lemon Olive Oil
- 3 tbsp milk
- 1 cup sugar
- 1 egg
- 1/2 tsp vanilla
- 3 tbsp very finely chopped fresh basil leaves
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Pre-heat the oven to 350 degrees Fahrenheit and line 2 cookie sheets with a silicone mat or parchment paper.
Cream the oil, milk and sugar together until light and fluffy.
Mix in the egg, vanilla and basil. Mix together until fully combined.
In a separate bowl sift together the flour, baking soda, and salt. Then mix into the oil mixture until combined. The dough will be moist.
Roll the dough to form 1” balls. ( If dough is too soft to roll, refrigerate for about 10 minutes before rolling.) Roll the cookie balls in coarse sugar.
Place about 1 inch apart on the cookie sheets. Chill again for 10 minutes.
Bake 8 minutes until they turn a light, golden color. Do not overbake.
Makes about 4 dozen cookies