The candied lemon peel I made was a delicous addition to an olive cookie recipe I found online from the site Fields of Cake.

Lemon Olive Oil Cookies

  • 2 cups unbleached flour
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup Nudo brand Lemon Olive oil
  • 4 teaspoons grated lemon zest
  • Juice of 1 ½ lemons
  • 1 tsp. vanilla extract
  • Sugar, for rolling
  • Candied lemon peel (diced and optional but oh so tasty!)


  1. Preheat oven to 350 degrees.
  2. Whisk flour, sugar, salt, lemon peel and baking soda together in medium-sized bowl. In another small bowl, stir together the olive oil, lemon zest, lemon juice and vanilla.
  3. Add wet ingredients to the dry ingredients, then mix lightly until it resembles wet sand (I like to use my hand, when the dough is squeezed it should form a solid clump). Using your hands, roll dough into balls about the size of a walnut.
  4. Roll in a  little sugar and roll the cookie balls gently in your hands to distribute it. Put the cookies about 2 inches apart on cookie sheets and bake for about 12-15 minutes


PS.  The cookie is photographed on the June 4 & 11 New Yorker cover by Daniel Clowes, “Crashing the Gate”.

xx SG

stefani greenwood, photography