Olive oil cake cookies with blackberry frosting
Cookies
CAKIES! I learned this term from book. I’m not sure if she invented it or if it was around before then. It’s hard to pin-point the origin of very sophisticated terms like that…but if you’re unfamiliar, it’s when a cake meets a cookie. These are delicious spongey-cake-like cookies that are super floral thanks to olive oil. I used average-ly fancy olive oil. It’s hard for me to buy a bottle of $30 of olive oil AND THEN USE IT, you know? When I bake with olive oil I still use stuff that’s not THAT expensive. Josh tries to talk me into using nicer stuff but it’s so so hard. I leave the fancy stuff for drizzling on salads or veggies. I’m currently (trying) to stock pile recipes for fall. I have a feeling the season is going to swallow me whole so this was one of the last summer-ish recipes that I wanted to make. I’m obsessed with adding fruit to glazes and frostings. You may think that some sort of artificial coloring was added to this frosting but think again, my friends. ALL BLACKBERRIES. Not gonna lie, I though the blackberry sauce was going to be more purple-y. That’s …
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