For the Cookies

2 cups all-purpose flour

1 cup cake sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup Pompeian Smooth Extra Virgin Olive Oil

2 teaspoon vanilla extract

½ teaspoon almond extract

2-3 Tablespoons unsweetened non-dairy milk

For the Glaze

1 cup powdered sugar

2-3 Tablespoons fresh blood orange juice

1/8 teaspoon salt


  1. Preheat oven to 350ºF. Lightly grease a baking sheet.
  2. In a large bowl, add flour, sugar, baking powder, baking soda and salt. Stir to combine.
  3. Add Pompeian Smooth Extra Virgin Olive Oil, vanilla extract and almond extract. Stir until a crumbly
  4. dough forms.
  5. Add 2 Tablespoons non-dairy milk; stir until a soft dough ball forms, adding more milk if needed.
  6. Place the dough ball onto a lightly floured surface. Roll out the dough until it is ¼-inch thick. Using a circular object such as the lid of a jar, cut out cookies; place onto the baking sheet. Repeat until all the dough is used up.
  7. Bake for 8-10 minutes; do not overbake or they will be too crispy. Set aside to cool.
  8. In a small bowl, add powdered sugar, 2 Tablespoons juice and salt. Stir until a thick glaze forms. Add more juice if needed to thin out the glaze or add more powdered sugar if needed to thicken it.
  9. When the cookies are cooled, glaze the cookies. Top with slices of blood orange and a pinch of sugar!