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Italian-style Cookies

Yields 4 dozen cookies

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3 cups flour
2 cups granulated sugar
1 teaspoon salt
2 teaspoons baking powder
1 cup olive oil, plain or flavoured (suggested flavour: Blood Orange)
2 large room temperature eggs, whisked
powdered sugar for garnish


Preheat oven to 350˚F.

In a large bowl, add the sugar, olive oil, and eggs. Beat on medium speed until thick and creamy, about 3 minutes.

In a separate bowl whisk together the flour and remaining dry ingredients. Add the dry ingredients to the wet ingredients in three additions, beating between additions until no dry spots remain.

Pipe the cookie dough using a pastry bag fitted with a star shaped pastry, portioning approximately two teaspoons of dough per cookie, onto a parchment lined cookie sheet pan. Alternatively, use two spoons to drop batter onto the cookie sheet. Bake in the center of the oven for 10 minutes.

Increase heat to 425˚F and bake for an additional 2 minutes for a golden brown exterior. Remove the cookies to a rack to cool. When fully cooled, dust with powdered sugar.