Wedding Cookies


These exquisite tasting cookies are made with olive oil, a much healthier altnernative for butter. You’ll never notice the olive oil!


2 cups unbleached all-purpose flour
1 1/2 cups confectioner’s sugar, divided
1 cup almond meal, toasted
3/4 teaspoon baking soda
Pinch of salt
3/4 cup extra virgin olive oil, buttery or mild flavored
1/2 teaspoon pure vanilla extract

2 teaspoons almond extract


In a large bowl, whisk together the flour, 1/2 cup confectioner’s sugar, almond meal, baking soda, and salt; set aside.

In a medium bowl, whisk the olive oil, vanilla and almond extracts together. Using a spoon, stir into the dry ingredients, until a sticky dough forms.

Divide the dough in half and wrap each portion in plastic wrap. Chill the dough for several hours.

When ready to bake preheat oven to 350*F degrees. Line baking sheets with parchment paper.

Roll dough into marble sized balls and place on cookie sheets 2 inches apart. Flatten slightly. Bake 12 to 15 minutes until golden.

Remove from the oven and cool cookies on the cookie sheets for 5 minutes. Transfer cookies to wire racks to cool completely.

Roll cookies in remaining 1 cup confectioner’s sugar.

YIELD: Makes about 40 cookies.

SOURCE: Adapted from recipe at

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