BISCOTTI DI OLIO DI OLIVA E LIMONE - Cookies with olive oil and lemon

Cookies from my childhood...simple and delicious. At the time of my childhood, we had no butter.  When baking, we used olive oil as fat to give richness to most of the cakes and cookies.  These cookies are a little healthier than the average cookies.
Try these insanely soft cookies!

Olive oil keeps these cookies moist as well as add a specific type of crumb.

Perfect bites to go with your coffee or tea.

Ingredients:

• 31/2 cups flower
• 1 tbspoon baking powder
• 1/2 teaspoon 
• 1 cup granulated sugar, plus more for topping
• 1 cup olive oil
• Juice and zest of 1 lemon
• 6 eggs 

Directions:

Preheat oven to 350ºF.

• 1. In a bowl, sift together flour, baking powder, and salt. Set aside.
  2. In a second large bowl, beat eggs together with sugar, olive oil and lemon. Fold in dry ingredients until well incorporated. You should have a fairly soft, oily dough.
  3.  Drop by tablespoonfuls 2 inches apart onto a parchment-lined baking sheet or floured baking sheet.  Sprinkle tops with remaining sugar.
  4. Bake for 25 to 30 minutes or until tops are puffed and edges just start to turn light golden brown. Let cool for 5 minutes before transferring to a wire rack to cool completely. Cookies are best enjoyed the day they are made but will keep in an airtight container for up to 7 days.
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