Countless recipes for rich little cookies like these exist, and most cultures have their versions. Most of them are little round balls rolled in powdered sugar, but these take the shape of a crescent. Because it’s that time leading up to Easter, I thought I’d share with you the version that Greeks might be eating during this Lenten season. (Another version that I’ll maybe share with you later includes eggs, butter and Ouzo!) This one calls for margarine, though I always use butter in cookies. The addition of olive oil and orange juice, as well as almond extract, make these distinctly different and delicious.
(makes about 40 cookies)
- 1/2 cup extra virgin olive oil
- 1 cup butter (or margarine, but not lower fat versions!)
- 2/3 cup powdered sugar
- 1/2 cup orange juice
- 1 tsp baking powder
- 1 cup almonds, blanched, lightly toasted and chopped
- 2 tsp pure vanilla extract
- 1 tsp almond extract
- 3 to 4 cups flour
- ground cinnamon
- powdered sugar for tops
Whip the olive oil, butter, and sugar with a stand mixer fitted with a wire attachment set on high speed for 3 minutes.