While out shopping about three years ago, Amber Simms picked up a bottle of lemon olive oil. She thought it sounded delicious and was eager to use it to cook with.

She came across a cookie in her search for a recipe that featured the flavored olive oil, so she gave it a try.

“People think they’re amazing,” said Simms of Tulsa about her Lemon Olive Oil Cookies. “They’re chewy, yet crispy on the outside.”

The cookies have a bright flavor from the lemon juice, zest and flavored olive oil. Simms’ recipe includes Mecca Coffee Co. lemon-infused olive oil, which she said must be used, as no other olive oil has the same flavor.

The unique cookie is one of the winner’s of the Tulsa World’s 12 Days of Cookies contest, sponsored by the Made In Oklahoma Coalition and its member companies.

Simms said the cookies are a favorite in the attorney’s office where she works. She even passed the recipe on to a co-worker who loves the cookies and has made it a household favorite, too.

“That’s one way to know it’s a good recipe,” Simms said about sharing the cookie recipe. A few of her other favorite recipes include mint crinkle cookies and old-fashioned molasses cookies.

Be careful not to bake the cookies too long, and don’t make them any larger than walnut-size as they won’t cook well. And keep an eye on them if they start to brown around the edges.

“It’s an all-the-time cookie, and especially when citrus is in season. It has such a vibrant flavor,” she said.

Simms recommends eating them the same day you bake them, but that “it’s usually not a problem.”

LEMON OLIVE OIL COOKIES

2 cups flour

1 cup organic sugar

¼ teaspoon sea salt

¾ cup lemon olive oil from Mecca Coffee Co.

4 heaping teaspoons grated lemon zest, about 2 lemons

Juice of 1½ lemons, about ⅓ cup

1 teaspoon real vanilla extract

Extra granulated sugar for rolling

1. Preheat oven to 350 degrees.

2. Whisk dry ingredients in one medium bowl and stir wet ingredients in a separate small bowl.

3. Add the wet ingredients to the dry ingredients, then combine lightly until mixture looks like wet sand; do not over mix. You can refrigerate the dough if you think it’s too soft to roll.

4. Hand roll the dough into walnut-sized balls and roll in sugar. The cookies will spread as they bake so they need about 2 inches of space on the cookie sheet. Bake for 12 minutes; careful not to let them brown. They will harden when cooling.

— Recipe submitted by Amber Simms

Jessica Rodrigo 918-581-8482

jessica.rodrigo@tulsaworld.com

Twitter: @EatsEatsEats