Recipes

Salted Extra-Virgin Olive Oil Spooky Cookies

The spookiest and tastiest (and vegan) party snack for Halloween 2025? Here it is! Made with ultra-simple ingredients — including our delicately flavored and...

Extra Virgin Olive Oil IGP Sicilia - Delicate

Ingredients

Serves: 4

2 cups + 2 tablespoons Italian 00 flour (or US pastry flour), sifted twice
½ cup Vignoli IGP Sicilia Extra Virgin Olive Oil
1/3 cup very cold water (the quantity may vary depending on the flour type)
A pinch of salt

320 grams Italian 00 flour (or US pastry flour), sifted twice
100 grams Vignoli IGP Sicilia Extra Virgin Olive Oil
85 milliliters very cold water (the quantity may vary depending on the flour type)
A pinch of salt

Directions

In a large bowl, combine the flour and olive oil. Mix quickly with a fork, then rub the mixture between your fingertips until it reaches a sandy texture.
Pour in the water and knead briefly until the dough comes together into a smooth, compact ball.
Wrap the dough in plastic wrap and refrigerate for 2 to 8 hours.
Preheat the oven to 350°F (180°C) using the static (conventional) setting.
On a floured surface, roll out the dough to about ½ cm (¼ inch) thick. Cut out the cookies with a skull-shaped cookie cutter, or use a round cutter for the head, a piping tip for the eyes, and a wooden skewer to create the teeth and nose holes.
Bake for about 10 minutes, or until the cookies are lightly golden.
Transfer to a wire rack and let cool completely before serving.
P.S. Don’t waste the scraps — bake them too!

In a large bowl, combine the flour and olive oil. Mix quickly with a fork, then rub the mixture between your fingertips until it reaches a sandy texture.
Pour in the water and knead briefly until the dough comes together into a smooth, compact ball. Wrap the dough in plastic wrap and refrigerate for 2 to 8 hours.
Preheat the oven to 350°F (180°C) using the static (conventional) setting. On a floured surface, roll out the dough to about ½ cm (¼ inch) thick. Cut out the cookies with a skull-shaped cookie cutter, or use a round cutter for the head, a piping tip for the eyes, and a wooden skewer to create the teeth and nose holes.
Bake for about 10 minutes, or until the cookies are lightly golden.
Transfer to a wire rack and let cool completely before serving.
P.S. Don’t waste the scraps — bake them too!