Persian Lime Olive Oil Cookies With Raspberry Balsamic Glaze

Three light-colored olive oil cookies topped with lime zest and served on a white plate.

These soft, citrus cookies are topped off with a sweet raspberry glazedelicious!

Ingredients:

For the Persian Lime Cookies:

  • 2 1/2 C. all purpose flour
  • 1/2 t. baking powder
  • Pinch of salt
  • 1 C. sugar
  • Zest of one lime
  • 2 eggs
  • 1 t. vanilla extract
  • 1/2 C. The Olive Tap's Persian Lime Olive Oil
  • 3/4 C. whole milk

For the Raspberry Balsamic Glaze:

Directions:

For the Raspberry Balsamic Glaze:Whisk all ingredients together until combined.  If glaze seems too thick you can add a little more balsamic to thin it out.  Set aside.For the Persian Lime Cookies: Preheat oven to 350 degrees. Zest lime and rub the zest into the 1 cup of granulated sugar...set aside. Whisk together the dry ingredients in a medium bowl.  In a bowl beat together the eggs, vanilla extract, olive oil and milk.  Add sugar and mix to combine.  Add the wet ingredients to the dry and stir to combine.  Drop a tablespoonful onto a cookie sheet lined with parchment paper and bake for about 12 minutes or until edges are lightly browned.  Cool on wire rack.When cool drizzle with the raspberry balsamic glaze and sprinkle with additional lime zest if desired.An Olive Tap Original by Melanie, Long Grove

Products featured in this recipe
A bottle of Persian Lime Olive Oil from The Olive Tap next to olives and leaves with an inset showing fresh limes.

Persian Lime Olive Oil

Persian Lime Olive Oil
From $22.95
A bottle of Raspberry White Riserva Balsamic Vinegar from The Olive Tap surrounded by grapes in front of a wooden barrel with a picture of raspberries inside, and a sweetness scale indicating a four on a light background.

Raspberry White Riserva Balsamic Vinegar

Raspberry White Riserva Balsamic Vinegar
From $23.95