12835 Preston Road #302, Dallas Texas 75230           972-789-9610 

Store Hours M-F  11:00am-6:00pm   Sat 10:00am-5:00pm    Sun Closed


Italian Style Blood Orange Cookies


3 Cups All-Purpose Flour
2 Cups Granulated Sugar
1 tsp Salt
2 tsp Baking Powder
2 tsp Orange Zest, finely grated
1 Cup INFUSED Blood Orange Olive Oil
2 Large Eggs, room temperature, whisked
2 TBSP Orange Juice, freshly squeezed
For Garnish Powdered Sugar


Preheat the oven to 350 degrees F.

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, INFUSED Blood Orange Olive Oil, orange juice, and eggs. Beat on medium speed until thick and creamy, about 3 minutes.

In a separate bowl, whisk 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 (with star-shaped piping attachment if available), onto a parchment-lined cookie sheet, portioning approximately two teaspoons of dough per cookie. Alternatively, use two spoons to drop batter onto the cookie sheet. Bake in the center of the oven for 10 minutes.

Increase the heat to 425 F and bake for an additional 2 minutes until golden-brown. Remove the cookies to a rack to cool. Repeat with the remainder of the dough. When fully cooled, dust with powdered sugar.

Yields about 48 cookies.

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