Set oven @ 375F.
Ingredients:
1/2 c olive oil (or butter, or vegetable shortening)
3/4 c brown sugar (recipe called for white but I had brown. So.)
1/2 tsp vanilla
1 egg*
1 tbsp fresh-squeezed orange juice + orange zest from half the orange for color
1 1/4c flour**
1/4 tsp salt
1/4 tsp baking powder
Topping:
Remaining juice from the orange--I juiced the whole thing and drank my surplus after this step was finished. Yum.
1 tsp-ish of sugar
Directions:
Cream together oil or butter and sugar. Beat in egg, vanilla, orange juice and zest. Sprinkle salt and baking powder over wet mixture. Stir well. Add in 1/4 c flour first, stir, add 1 c and stir.
Spray cookie sheet or foil. I did not, and my cookies stuck to the foil. Boo. Drop 1-2 tsp sized cookies onto the sheet. I thought of rolling them out and makes shapes if I had followed a different recipe or had added more flour, but I chose to just make round cookies because the juice and olive oil made this dough slightly runnier than regular cookie dough. Bake 8-10 min. Brush hot tops with oj and sprinkle on sugar. Cool. Enjoy.
Results:

A sweet yellow-white cookie with a pleasing citrus undertone. I can taste the olive oil, but I like olive oil, so it doesn't bother me.
*If I had thought of it and had used a good substitute for eggs, this would be an excellent vegan recipe: the "orange" variation fills in for the milk/cream of a traditional sugar cookie and I used olive oil in lieu of butter.
**I think I used closer to 1 1/2 c flour because my dough was too runny at the end. However, I put it into the fridge between batches and that seemed to firm things up to the point that I probably didn't need the extra flour. They taste yummy, though, so oh well.


