Persian Lime Olive Oil Cookies


  • ¼ cup Bella Oliva Persian Lime EVOO
  • ¼ cup unsalted butter
  • 3/4 cup sour cream
  • 2 cups miniature marshmallows
  • 1/2 lb white chocolate morsels
  • 3 tablespoons fresh lime juice
  • finely grated zest of two limes, about 1 tablespoon
  • 1 cup granulated sugar

For Glaze:

  • 1 C. confectioners sugar
  • Juice from 1/2 a lime ( add more juice to achieve drizzling consistency)


For the Glaze:
Whisk all ingredients together until combined. If glaze seems too thick you can add a little more juice to thin it out. Set aside.

For the Persian Lime Cookies:
Preheat oven to 350 degrees. Zest lime and rub the zest into the 1 cup of granulated sugar…set aside. Whisk together the dry ingredients in a medium bowl. In a bowl beat together the eggs, vanilla extract, olive oil and milk. Add sugar and mix to combine. Add the wet ingredients to the dry and stir to combine. Drop a tablespoonful onto a cookie sheet lined with parchment paper and bake for about 12 minutes or until edges are lightly browned. Cool on wire rack.

When cool drizzle with the glaze and sprinkle with additional lime zest if desired.

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