Lemon Olive Oil Cookies

This is a quick post. These cookies weren't very complicated and came together pretty easily. I wanted to see how olive oil played in cookies. From what my brief research session showed, olive oil leaves the cookies a little crusty and cakey. These cookies supported that bit of info to a T. They tasted much like the olive oil bundt cakes I baked a few weeks ago and were the cakiest cookies I've ever made. They might be for some people, but not for me...

Olive Oil Bundt Cake

Doesn't "bundt" seem like it should always be followed by an exclamation point? Bundt! cake. It's cake; you should be excited. Anyway, here's another experiment with olive oil as the lipid. It's a pretty basic recipe I found at Food & Wine. A little too basic in my opinion. The flavor was a little flat with just the orange zest. It needed some spice or herb flavoring to it...

Lemon-Thyme Olive Oil Cake with Balsamic Whipped Cream Frosting

About a month ago I ran into Kathleen at Target when we both happened to be visiting our families in Abilene. Having not seen each other in years and realizing we were both now in Dallas we planned to hang out. She's a busy lady though, so I promised her cake as a means of tempting her to venture downtown to see me. I ended up making several mini-cake (no, not cupcake) versions of this recipe for lemon-thyme cupcakes. After my defeat with the cornmeal and rosemary...