Originally published on whereandwhatintheworld.com
by Maralyn D Hill
Frequently, I post a recipe calling for Fiore Olive Oil. I first was exposed to this product last June while visiting Rockland, ME.We were at a lobster bake, and had the pleasure of meeting the owners. I won two bottles as a door prize and since then, I’ve been hooked.
I these products a lot. My favorite has been the blood orange, however the lime flavor in this recipe, sounds delicious. If the intensity is anything like the blood orange, it is. I’m going to have to order some new flavors. You could substitute any flavor or brand you want, but I have been more than happy with Fiore and their mail-order is good. This recipe is from Rachel, Fiore’s Master Baker and lover of EVOO. Thanks, Rachel.
2 cup flour
3/4 cup sugar
1/2 tsp baking soda
1/2 cup Fiore Persian Lime Extra Virgin Olive Oil
3 tbls milk
1/4 cup lime juice
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
Mix all ingredients together in large bowl and beat with spoon until mixed completely. Scoop mixture by heaping teaspoonfuls and form into balls. Drop on to lined sheet 2 inches apart. Bake 12 to 15 minutes. With flat spatula, remove from pan and cool on wire racks. Makes approximately 20 cookies (depending on the size you make them).
1. Roll cookie mixture in 2/3 cup sweet flaked coconut before dropping on to lined sheet
2. Use Fiore Blood Orange EVOO & orange juice (instead of Persian Lime/lime juice) and roll in 2/3 cup mini-chocolate chips
3. Use Fiore Meyer Lemon EVOO & lemon juice (instead of Persian Lime/lime juice) and roll in 2/3 cup chopped candied ginger
4. Use Fiore Meyer Lemon EVOO & lemon juice (instead of Persian Lime/lime juice) and roll in 1/2 cup poppy seeds