Yield: About 20 Cookies
For the Cookies:
2 1/4 Cups Plus 2 Tablespoons All Purpose Flour
1 1/2 Teaspoons Baking Powder
1/2 Cup Granulated Sugar
6 Tablespoons Botticelli Extra Virgin Olive Oil
Zest of 2 Blood Oranges, juice of 1
For the Glaze:
1 Cup Confectioners Sugar
Juice of half one Blood Orange
To make the Cookies:
Preheat the oven to 375 degrees.
Line a 13x18 inch baking sheet with aluminum foil and spray with baking spray.
In a mixing bowl whisk together the flour and baking powder. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment combine the eggs, sugar, oil, zest and juice. Mix on medium speed until fully combined. Lower the speed to low and add the dry ingredients to the mixer little by little just until absorbed. Do not over mix.
Roll the cookies into balls slightly smaller than a golf ball and place 2 inches apart on the baking sheet. Bake for 12-15 minutes. The bottom of the cookies should lightly browned. Cool completely before glazing.
To make the Glaze:
In a small mixing bowl whisk together the confectioners sugar with the blood orange juice until smooth. If you find the glaze to be too thick you may thin it out to your liking with extra juice, water or milk. Spoon over cookies and allow to dry on a wire rack.