Olive Oil Sugar Cookies with Lemon Glaze

I got scared by all the comments about difficulty in rolling the dough so I made it into a log and went for slice and bake method. Worked great after a day in the fridge. Still a bit crumbly but it was easy to piece it back together. The dough log was still soft after a few hours so I’d recommend a whole day of chilling. This cookie is so delicious!!!!!

Absolutely loved this! I saw your tip about folks reporting crumbly dough. As I was measuring everything, it occurred to me that too much flour may have been the culprit for some. In some recipes it can be forgiving but likely not here. I always appreciate having grams on your recipes!

Came out great for me! The dough definitely felt oily (vs dry) when I went to roll it out. It tried to crack on me but was easy to push back together. The cookies held their shape and didn't spread when baked. The end result is crisp and light! The lemon icing gives it the sweetness I always crave.

Dear Sara- this my 2nd year making these delicious cookies - yes it is crumbling dough, but be fearless and quickly came together. I shipped them to my daughter from Los Angeles to San Diego for Valentine’s, but USPS goofed & sent them Washington State. I mailed them 4 days ago, not sure when they’ll arrive. How long will these cookies last? What a fiasco ??

This is the first recipe I’ve ever used of yours that didn’t work out — and I’m nearly completed all the recipes in “100 Cookies” with great success. My flour was new (I read through comments). It was SO crumbly and I couldn’t save it with water or whole milk. Not sure what else could have gone wrong as I weighed everything and followed directions. No worries but I won’t attempt this one again.

In reading the comments I wondered, did those who had crumbly dough use pre-shelled pistachios? I had planned to do that but then, through a grocery order mixup, ended up using shelled pistachios and shelling them myself. My dough came together very nicely - even a tad oily as Sarah said, and I wonder if the oil from the pistachios is better preserved in their shells? Wondering if this is a contributing factor? My family and I loved these cookies and they will be a staple in my Christmas cookie list for years to come!!! Thank you!!

Deliciously simple biscuits that I will be baking again.
Flavour and texture are perfect !

I followed the recipe from 100 cookies. I decided to try the dough as a 'slice and bake'. Worked perfect! I took all the dough and made a log. Wrapped in plastic wrap, placed in a paper towel tube, wrapped again and put in fridge for a couple hours. They were a little crumbly when slicing but I was gentle and just smooshed back together as needed. I used the lemon glaze but no poppy seeds. So good! I had about a third of the dough left to bake and the log was even easier to slice after 2 days in the fridge. I topped them with melted bittersweet chocolate and flaky sea salt. We love them both ways! Oh, and I used KA all purpose flour which has a higher protein content but I did not need to add additional liquid.