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Home > RECIPES > Desserts > Lime Olive Oil Cookies With Raspberry White Balsamic Glaze

Lime Olive Oil Cookies With Raspberry White Balsamic Glaze

2 1/2 C. all purpose flour
1/2 t. baking powder
Pinch of salt
1 C. sugar
Zest of one lime
2 eggs
1 t. vanilla extract
1/2 C.Maine-ly Drizzle's Olive Lime Olive Oil
3/4 C. whole milk

For the Raspberry Balsamic Glaze:

1 C. powdered sugar
Juice from one lime
1 T. Maine-ly Drizzle's Olive Raspberry White Balsamic Vinegar

For the Raspberry Balsamic Glaze:
Whisk all ingredients together until combined. If glaze seems too thick you can add a little more balsamic to thin it out. Set aside.

For the Persian Lime Cookies:
Preheat oven to 350 degrees. Zest lime and rub the zest into the 1 cup of granulated sugar…set aside. Whisk together the dry ingredients in a medium bowl. In a bowl beat together the eggs, vanilla extract, olive oil and milk. Add sugar and mix to combine. Add the wet ingredients to the dry and stir to combine. Drop a tablespoonful onto a cookie sheet lined with parchment paper and bake for about 12 minutes or until edges are lightly browned. Cool on wire rack.

When cool drizzle with the raspberry balsamic glaze and sprinkle with additional lime zest if desired.