Having both sweetness and heat, this recipe is a family favorite! The flavor is a wonderful variation from the usual chicken dish. The flavor improves with time in the marinade. Serve alongside saffron rice.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 24 cookies |
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups white sugar
- 2 teaspoons baking soda
- ¼ teaspoon salt
- ¾ cup vegetable oil
- ½ cup lemon juice
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- ⅓ cup lemon juice
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix flour, sugar, baking soda, and salt together in a medium bowl. Use a spoon to make a well in the center of the mixture. Pour oil, lemon juice, and vanilla extract in the well. Mix and knead until a dough forms.
- Roll into balls and flatten with the heel of your hand or anything with a flat surface. Place about 2 inches apart on ungreased cookie sheets.
- Bake in the preheated oven until edges are golden, about 8 minutes for a softer cookie, 10 to 12 minutes for a crispier cookie. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
- While cookies cool, whisk together the powdered sugar and lemon juice and glaze cookies however you like.
- You can use any cooking oil you like.