recipe from joythebaker.com

2 1/2 cups all-purpose flour

1/2 teaspoon baking powder

generous pinch of salt

1 cup sugar

zest of 1 lemon

2 eggs

1 teaspoon vanilla extract

1/2 cup good quality olive oil

3/4 cup whole milk

Preheat the oven to 350 degrees F.  Zest 1 lemon and rub the zest into the granulated sugar, creating a slightly fragrant sugar.  Whisk together the dry ingredients in a medium sized bowl.  In a small bowl, beat together the eggs, vanilla extract, olive oil and milk.  Add the wet ingredients to the dry ingredients and stir just to combine.  If the mixture is stiff (I didn't have this problem,  I thought it might have been too wet) then add a touch more milk.

 Drop by tablespoonful onto a lightly oiled cookie sheet and bake for 12 to 15 minutes, or until the edges are lightly browned.  Cool on the cookie sheet for a few minutes, then remove and cool on a wire rack.  When cooled completely, drizzle with almond glaze.

 

Almond Glaze

1 1/4 cup powdered sugar

splash of pure almond extract (about 1/4 teaspoon)

2 Tablespoons of milk, more as needed to create desired thickness

Combine all ingredients and whisk until smooth.