Bittman's Back (Olive Oil Cookies with Orange and Cinnamon)

I have to bring cookies to my church Advent Evensong on Sunday and wanted to make cookies that I would not have to go to the store to get ingredients. I looked in our Bittman book and found several recipes that would work, but this one stuck out because of the its simplicity and honestly it sounded like something older people would love.....not to sweet, sophisticated.....I am right I love them! They are not to sweet small cookies that satisfy your sweet tooth with out feeling like your teeth will fall out the moment you finish. I think with they are a perfect holiday cookie!

Olive Oil Cookies with Orange and Cinnamon
Spain
Makes: 2 dozen
Time: 40 minutes

These can be produced, if you like with lard or butter, but this is an ancient recipe from southern Spain and probably was originally made with olive oil. Terrific with sherry or coffee.

2 cups of flour
1/2 teaspoon baking powder
1/2 cup sugar
1 teaspoon ground cinnamon
1 egg
1/2 extra virgin olive oil plus some for the cookie sheets
Grated zest of 1 orange or lemon, plus some of its juice if needed
1/4 cup Grand Marnier or some orange liqueur
Confectioners' sugar for garnish

1. Preheat the oven to 375 degree. Combine the dry ingredients. Beat the egg with the olive oil, orange zest, and liqueur. Gently stir the liquid mix into the dry one, just until well combined; if mixture is stiff, add a little orange juice.

2. Drop by rounded teaspoonfuls onto a lightly oiled cookie sheet and bake for 15-20 minutes, or until lightly browned. Cool for a couple of minutes, then transfer the cookies to the rack to cool further. Store in a covered tin for up to 3 days; sprinkle with confectioners' sugar just before serving.

NOTE: While looking online I found this Bittman olive oil cookie too.