Olympic Olive Oil Cookies

• olive oil↗6 tablespoons
• anise seed1⁄2 tablespoon
• sesame seeds↗1⁄2 tablespoon
• sugar↗1⁄2 cup
• fresh lemon juice↗1⁄2 cup
• finely grated lemon, zest of1⁄2 teaspoon
• finely grated orange zest1⁄2 teaspoon
• sifted all-purpose flour2 1⁄4 cups
• ground cinnamon↗1⁄2 tablespoon
• sliced blanched almond↗

  for topping

• cinnamon sugar↗

  for topping

Step-by-step instructions

1. 1

   Preheat oven to 375°F.

2. 2

   In a saucepan, heat oil, aniseed and sesame seeds over medium-low heat for 5 minutes.

3. 3

   Cool.

4. 4

   Add sugar, lemon juice, lemon and orange zest.

5. 5

   Combine flour and cinnamon.

6. 6

   Stir flour, 1 cup at a time, into oil mixture.

7. 7

   Work dough with hands until smooth.

8. 8

   Cover and let stand for 30 minutes.

9. 9

   Roll dough out on lightly floured board to a thickness of 1/4 inch.

10. 10

    Cut with a 2-inch round cookie cutter and place on ungreased cookie sheet.

11. 11

    Decorate with almond slices, pressing so they adhere.

12. 12

    Bake for 12 to 15 minutes, or until light brown.

13. 13

    Sprinkle with cinnamon sugar and cool on racks.