We have teamed up with our friends at Sweet Laurel Bakery, a delightful paleo bakery based in Los Angeles, to create a bright lemon olive oil cookie for spring.
"I've always wanted to create a lemon cookie, so when I tried Brightland's LUCID lemon olive oil, I knew it would make the perfect "secret ingredient". These luscious lemon bites are lightly sweetened, with a subtle zest and elegant lemon rind ribbon. They're so lovely and I can't wait for you to try them!" - Laurel Gallucci, founder of Sweet Laurel Bakery
Preheat the oven to 350 and line a baking sheet with parchment paper.
Stir all ingredients together in a bowl.
Place dough between two sheets of parchment paper and roll out with a rolling pin. Using a circular cookie cutter or biscuit cutter (about 2-3 inches), cut out cookies and transfer to your prepared sheet. If dough is tricky to transfer, stick it in the freezer for a few minutes! This will make the cookies easier to transfer to a cookie sheet.
To garnish, cut small strips of lemon rind, and place on top of each cookie.
Bake for about 12 minutes, then allow cookies to cool completely.
Prepare your glaze by whisking together arrowroot powder and olive oil.
Dip cooled cookies in glaze for a zesty olive oil finish! Enjoy and store cookies at room temp in an airtight container for up to 3 days.