Hands-On Time: 15 minutes
Total Time: 25 minutes
Yield: Makes 36 cookies
11/2 cups unbleached all-purpose flour
1 cup white whole-wheat flour
11/2 cups sugar
1 tablespoon baking powder
3/4 cup olive oil
Juice and grated zest of 2 large lemons
1 tablespoon vanilla extract
1. Preheat oven to 350°F.
2. Measure flours, sugar, and baking powder into a medium mixing bowl and whisk well to combine. Add remaining ingredients and stir to form a stiff dough.
3. Drop by rounded tablespoons onto two ungreased baking sheets. Place sheets on middle rack in oven and bake 10 minutes until cookies are pale and have spread out.
4. Remove from oven, cool on baking sheets 5 minutes, then transfer to a wire rack to cool fully.
5. Serve cooled cookies or store in an airtight container for up to 3 days.
Per Cookie: Calories: 100 | Fat: 4.5 g | Saturated fat: 0.5 g | Cholesterol: 0 mg | Sodium: 40 mg | Total carbohydrates: 12 g | Dietary fiber: 1 g | Sugars: 6 g | Protein: 1 g