Lemon Cranberry Olive Oil Cookie

I've been clearing my fridge since three days ago. First, I'm going to California tomorrow; secondly, I'm moving to Newfoundland very soon - and YES, a week-long road trip from SF to LA and some photoshoots! Can't wait!

Last night, as I was digging through my freezer, I found half bag of cranberry from last Thanksgiving. Also, I've bought a little too much eggs last week (I have little to none resistance to whatever that is on sales at NoFrills™). So, I came up with this recipe, which also helps me to use the big bottle of olive oil I got from Costco. 

LEMON CRANBERRY OLIVE OIL COOKIES // 12-15 MEDIUM SIZE COOKIES

This is a spin on the traditional butter cookie recipe. Baking with vegetable oil makes your baked goods moist. However, if you're looking for the flaky, crumbly texture and the buttery aroma, feel free to substitute oil with butter. As for the cranberries, add as much or as little or switch it with whatever fruits you like. Blueberries and raspberries are great substitutes at this time of the year! 

INGREDIENTS

- 1 1/4 cup multi-purpose flour
- 1/2 cup sugar (I used 1/4 cup + 1 tbsp because I don't like cookies too sweet)
- 1 cup frozen cranberries
- 1 tspn lemon extract (OR 1 tbsp lemon juice and 1/2 tbsp lemon zest)
- 1/2 cup olive oil
- 1 egg
- 1 tspn baking powder (OR 1/4 tspn baking soda + 1/2 tspn lemon juice/vinegar)
- agak-agak amount of salt

INSTRUCTIONS

Preheat the oven to 375 degrees F. 

Mix all the dry ingredients in a bowl.

In a separate bowl, mix egg, sugar, olive oil, and lemon extract together until the ingredients are combined.

Add the flour mixture into the wet mixture and mix well. Add more flour or olive oil if it's too wet or too dry. 

Fold cranberries into the cookie dough gently

Roll the cookie dough into 1 inch balls and flatten them a little. 

Bake the cookie doughs on a lightly greased baking tray in a 375 degree F oven for 10-15 minutes.

Voila!