3 cups unbleached flour
2 cups granulated sugar
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons finely grated orange zest
1 cup Olive Gourmet Blood Orange Ultra Premium EVOO
2 large eggs, room temperature, whisked
2 tablespoons fresh squeezed orange juice
Powdered sugar for garnish
Preheat the oven to 350 F.
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, Blood Orange oil, orange juice, orange zest and eggs. Beat on medium speed until thick and creamy, about 3 minutes.
In a separate bowl stir together the flour and remaining dry ingredients.
Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry spots remain.
Pipe the cookie dough using a pastry bag fitted with a star shaped pastry, portioning approximately two teaspoons of dough per cookie, onto a parchment lined cookie sheet pan. Or instead of using the pastry bag, you can drop approximately 1 tablespoon of batter onto the cookie sheet. Bake in the center of the oven for 10 minutes.