Rosemary + Lemon + Olive Oil Cookies

These cookies are a hit. Expect an empty plate so be prepared to snag a cookie before sharing with your next party. A Meyer lemon (cross between an orange and a lemon) is the aromatic choice with intense and fragrant juice and zest. Rosemary is equally pleasing, but thyme is another option. Use a middle of the road extra virgin olive oil since this ingredient isn't the start of the show, but a key understudy.

Rosemary + Lemon + Olive Oil Cookies
adapted from FoodNetwork (yep, that one)
yield: 16-20 cookies

1 cup AP flour
1/2 cup sugar
1/4 teaspoon baking soda
8 grinds of black pepper
1 tablespoon chopped rosemary (thyme can also be substituted)
1 small lemon (Meyer, if available), zest and juice
2 ounces extra virgin olive oil
1 1/2 - 2 tablespoons milk

Pre-heat oven to 350 degrees.

In a medium bowl, whisk together the flour, sugar, baking soda, black pepper, rosemary and zest.

In another small bowl or measuring cup, stir the lemon juice, olive oil, and milk together until blended.

Add the liquids to the dry ingredients and stir until combined. Feel free to add additional milk by the 1/2 teaspoon if the dough looks too dry.

Scoop the dough into ping pong size balls and place on a parchment lined sheet pan.

Bake for 10-12 minutes, until the edges are golden. Let cool and serve with tea.