I actually love desserts that incorporate olive oil, so naturally, this recipe made it on this list. My Dad was the one who suggested this recipe for me this year, so this is the only recipe that we both made for our boxes this year, which is kind of fun!
This recipe was pretty easy to make, and baked up so beautifully. The base is similar to a shortbread cookie, but some of the butter is replaced with olive oil. In addition, pistachios are blended into the dry ingredients to add a delicate, nutty flavor. After the dough is chilled, it’s rolled out and cut into little rounds, and baked and cooled. Once fully cooled, a glaze made with lemon juice and powdered sugar is applied, and the cookies are topped with more chopped pistachios.
This cookie is delicately flavored with the nuttiness of the pistachios, the slightest bitterness from the olive oil, and topped with the sweet/sour combination of the glaze. I love that these cookies are not overly sweet, and they looked like little golden coins in my box, which I really loved. My Dad commented that his turned out more green, which is quite possible (my pistachios were more on the brown side). I personally love the golden color of mine, but keep in mind some potential color differences based on your pistachios.
This recipe comes from Sarah Kieffer on Food52, which I’ll link here and below for you to click through to make it! I’m not going to re-write the recipe here, because this recipe is not my own. Pictures on top and below are my cookies, as a reference for how mine turned out. There is also a video in the recipe on Food52 if you like to watch recipes being cooked through.
Interested in other desserts that use olive oil? Check out these recipes as well!