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Lemon Anise Olive Oil Cookies


Jamie Stolper


This is a wonderful cookie for Chanukah or year round – note that it contains olive oil, a symbol of Chanukah, plus a healthier alternative to butter, margarine, and other oils.  These cookies are not too sweet and have an enticing, "adult" flavor.  They are perfect for a simple dessert, or for tea or a hostess gift.




2 eggs

1 cup sugar

3/4 cup extra virgin olive oil

4 teaspoons anise seed

2 tablespoons lemon juice

2 teaspoons lemon zest

1/2 tablespoon vanilla

1/4 teaspoon salt

3 cups flour

2 1/2 teaspoons baking powder


Preheat oven to 350 degrees.  Line baking sheets with parchment paper.


Beat sugar and eggs well.  Add all other ingredients, beating until well combined.


Drop dough by scant tablespoons onto the baking sheets, leaving an inch or two between each.  Press down gently with your fingers to form a flat, round shape, approximately 1/8-1/4 inch thick.


Bake for approximately 9-10 minutes (check at 9 minutes), or until edges have begun to brown.


To make shaped cookies, chill dough first for approximately one hour.  Roll out thin on a floured board.  Cut into your favorite shapes.  Since these cookies will likely be thinner than the dropped cookies, check for doneness at 5 minutes and continue baking until edges begin to turn brown.


Remove pan from oven and let sit for a few minutes.  Transfer cookies to a cooling rack and cool completely.  Store in an airtight container for up to a few days or freeze in a plastic freezer bag.


Makes 4 dozen or more cookies, depending on thickness.


Jamie Stolper is the ShalomBoston.com Food Editor.


Lemon Anise Olive Oil Cookies



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