Recipe : Vermont Ginger Cookies

Vermont Ginger Cookies

2/3 cup The Olive Oil Experience mild 100% extra virgin olive oil

1 cup sugar

1 egg

4 tablespoons molasses

2 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon Spice Galleria ground cinnamon

1 teaspoon Spice Galleria ground ginger

1/4 cup sugar for coating

1. Preheat oven to 350F degrees. Line cookie sheets with parchment paper, nonstick foil, or silicone liners.
2. Mix all ingredients, except sugar for coating, in a large bowl.
3. Drop dough by rounded teaspoons into dish of sugar to coat with sugar.
4. Place cookies on prepared cookie sheets about 2 inches apart.
5. Press with the back of a fork to flatten slightly.
6. Bake for 8 to 10 minutes or until golden brown.
7. Remove from the oven and let cool for 1 to 2 minutes on the cookie sheets and then transfer cookies to wire racks to cool completely.

Makes about 48 cookies.

Recipe : Aged Raspberry Balsamic & Toasted Almond Vinaigrette

Aged Raspberry Balsamic & Toasted Almond Vinaigrette

Ingredients

3 tablespoons The Olive Oil Experience Raspberry Balsamic Vinegar

1 teaspoon lemon juice

2 tablespoons The Olive Oil Experience Toasted Almond Oil

1 teaspoon Dijon style mustard

1/2 teaspoon Spice Galleria sea salt

fresh ground Spice Galleria black pepper to taste

1/3 cup slivered toasted almonds

1/3 cup crumbled feta

2 quarts of your favorite lettuce greens

Directions

Place all the ingredients in to a bowl and whisk. Alternately, this can be made in a blender or food processor. Arrange arrange lettuce in a bowl, drizzle with vinaigrette, sprinkle with almonds and cheese.