Taste the World's Finest Premium Olive Oils and Vinegars

Cranberry Pear Sugar Cookies

Cranberry Pear Sugar Cookies

(adapted by Max Winkler)



·      1 cup softened butter (2 sticks) or ¾ cup Oli+Ve butter infused olive oil

·      ¾ cup sugar

·      1 large egg

·      1 egg yolk

·      1 ½ t. vanilla

·      2 cups flour

·      ½ t. salt


·      1 cup Oli+Ve balsamic vinegar (lemon, Key Lime, and Cranberry Pear are my favorites)

·      1 cup sugar

·      10 T butter, cubed 

·      3 T cornstarch

·      5 large egg yolks




·      Preheat oven to 350 degrees

·      Cream together the butter and sugar

·      Add the egg, egg yolk and vanilla

·      Slowly incorporate the flour and salt until well combined

·      Place a tablespoon of dough onto a lined baking sheet with a little space between each cookie

·      Make a finger (or thumb) print in the center of each cookie to make an indentation

·      Freeze at least for one hour to prevent spreading

·      Bake 10-15 minutes (may need to redo indentation)

·      Once cool, pipe or spoon the curd into the indentation


·      Over medium heat, combine vinegar, sugar, butter, and cornstarch

·      Bring to a simmer

·      Quickly pour a third of the vinegar mixture into the eggs and rapidly stir to prevent the eggs from curdling

·      Add the yolk mixture back into the rest of the simmering vinegar

·      Lower heat all the way down and stir until the curd is thick

·      Pour curd into a glass bowl and place in an ice bath for a minute

·      Let cool (different vinegars will take different amount of times to set