Olive Oil Cornmeal Cookies

Makes 12 servings

Serve these cookies with ice wine for the perfect after-dinner treat. The flavor of these cookies depends on the quality of the olive oil, so choose the best and make sure the taste is light, fresh, and fruity, not heavy or bitter. You’ll be surprised at how well the sweetness of the cookie compliments the sharper, almost minty flavor of the thyme!



¾ cup all-purpose flour
¼ cup cornmeal
½ teaspoon baking powder
½ teaspoon ground cinnamon
⅛ teaspoon salt
⅓ cup extra-virgin olive oil
¼ cup brown sugar, packed
1 large egg
½ teaspoon fresh thyme leaves, minced
⅓ cup powdered sugar



1. Move oven rack to the center of the oven and preheat to 375ºF, then line a cookie sheet with a parchment sheet.
2. Whisk together the flour, cornmeal, baking powder, cinnamon, and salt in a small bowl.
3. Whisk together the olive oil and brown sugar in a separate large bowl. Add the egg and thyme, whisking until incorporated.
4. Fold the flour cornmeal mixture into the olive oil mixture, mixing until a soft dough forms.
5. Scoop dough in tablespoons onto the prepared cookie sheet leaving 2-inches of space between each cookie.
6. Bake for 12–13 minutes. Cool cookies for 10 minutes on the pan.
7. Roll the warm cookies in the powdered sugar and place on a wire rack to cool completely before serving. Refrigerate leftovers in an airtight container for up to 3 days.



Calories 127 (6%)
Total Fat 6.48 g (13%)
Saturated Fat 0.971 g
Polyunsaturated Fat 0.765 g
Monounsaturated Fat 4.505 g
Trans Fat 0.004 g
Cholesterol 16 mg
Sodium 86 mg (6%)
Total Carbohydrate: 15.93 g (6%)
Dietary Fiber: 0.4 g (2%)
Total Sugars: 2.44 g
Protein: 1.57 g (3%)
Vitamin A 31 mcg (1%)
Vitamin C 0 mcg
Vitamin D 3 mcg (1%)
Potassium 26 mg (1%)
Calcium 9 mg (1%)
Iron 0.55 mg (3%)


This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here

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