Easy, delicious olive oil and lemon cookies
This is another recipe from Alentejo, Southern Portugal. The local name for this cookies is popias.
These are among my favorite cookies and they are perfect for breakfast, for a snack, or an afternoon tea. But once you try them, they will serve, mostly, to feed your gluttony. They look hard but when you bite them you realize that they are like those huge guys who seem to be made of steel but who, in reality, melt as easily as butter under the sun. If these were not enough pluses, they are super easy and fun to do.
Up to four dozen cookies:
In a big bowl, combine 4 eggs, 2 cups of sugar, 3/4 cup of olive oil. Mix everything very well. Add zest from 1 lemon, 1 teaspoon of baking powder, and 6 cups of flour. Incorporate all ingredients very well until you get a mixture similar to oats or large sand in texture. Transfer to a clean surface sprinkled with a little bit of flour and knead until you obtain a homogeneous and smooth dough.
Then take small pieces and shape them into rolls 8 to 10 inches long and 1/2 inch thick. Cross one edge over the other and press to close. Repeat the process for all the dough or for as many cookies as you want. Actually, if you like your cookies freshly baked, like I do, you can bake only the amount needed for the occasion and save the rest of the dough for later. Just wrap it on wax paper (or any other paper that does not retain humidity) and put it in the fridge. It last up to two weeks. When you want to bake more cookies just take the dough out of the fridge a little bit before using it so it can warm up and become easier to work on. Be aware, though, that as longer the dough stays in the fridge the dryer it gets and the harder it gets to work on, specially to shape it the way presented here.
Bake the cookies in a preheated oven (425ºF) for 10 to 15 minutes, depending on the size. They are ready when they turn light gold on color.
I use to shape them this way because is the way they are shaped in Portugal but, in reality, you can shape them as you want. As one of my friends brilliantly suggested today, you can shape them like letters or numbers and spend some fun and educative time with your children. It is really up to you. Just make sure you do not shape them too thin because they will get very hard after baking. Bon appetit!
These are among my favorite cookies and they are perfect for breakfast, for a snack, or an afternoon tea. But once you try them, they will serve, mostly, to feed your gluttony. They look hard but when you bite them you realize that they are like those huge guys who seem to be made of steel but who, in reality, melt as easily as butter under the sun. If these were not enough pluses, they are super easy and fun to do.
Up to four dozen cookies:
In a big bowl, combine 4 eggs, 2 cups of sugar, 3/4 cup of olive oil. Mix everything very well. Add zest from 1 lemon, 1 teaspoon of baking powder, and 6 cups of flour. Incorporate all ingredients very well until you get a mixture similar to oats or large sand in texture. Transfer to a clean surface sprinkled with a little bit of flour and knead until you obtain a homogeneous and smooth dough.
Then take small pieces and shape them into rolls 8 to 10 inches long and 1/2 inch thick. Cross one edge over the other and press to close. Repeat the process for all the dough or for as many cookies as you want. Actually, if you like your cookies freshly baked, like I do, you can bake only the amount needed for the occasion and save the rest of the dough for later. Just wrap it on wax paper (or any other paper that does not retain humidity) and put it in the fridge. It last up to two weeks. When you want to bake more cookies just take the dough out of the fridge a little bit before using it so it can warm up and become easier to work on. Be aware, though, that as longer the dough stays in the fridge the dryer it gets and the harder it gets to work on, specially to shape it the way presented here.
Bake the cookies in a preheated oven (425ºF) for 10 to 15 minutes, depending on the size. They are ready when they turn light gold on color.
I use to shape them this way because is the way they are shaped in Portugal but, in reality, you can shape them as you want. As one of my friends brilliantly suggested today, you can shape them like letters or numbers and spend some fun and educative time with your children. It is really up to you. Just make sure you do not shape them too thin because they will get very hard after baking. Bon appetit!
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