Savory Sweet Olive Shortbread
A different twist on a shortbread cookie to add a salty element that is unexpected but somehow makes for a delicious bite
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1 hr 40 min
1 hr 40 min
- 1 3/4 cup flour
- 2 sticks of butter (semi cold), 2 Tablespoons reserved
- 3/4 cup powdered sugar
- 1/2 - 1 teaspoon vanilla (to taste)
- 1/4 teaspoon salt
- 1 heaping Tablespoon each of finely chopped kalamata olives and green olives
- Add the flour and salt in a separate bowl, set aside.
- Sift the powdered sugar into a separate bowl.
- Allow the butter to soften slightly (microwave for ~10 seconds), then cream together the butter and powdered sugar for ~4 minutes.
- Scrape sides of bowl, then add vanilla until combined.
- Add the flour mixture until combined.
- Add the olives until combined.
- Lay down saran wrap and form a log with the dough, more round for round cookies, more oval for traditional shortbread cookies (as seen in the picture). Wrap the dough log with the saran wrap and place in fridge to chill and firm ~ 45 - 60 minutes.
- Preheat the oven to 300 degrees
- Unwrap the dough, it should be very firm and will maintain its shape. Place silpat liners on two cookie sheets. Cut the dough into 1/4 inch slices, placing each on the cookie sheet. They can be relatively close together since they will maintain their current shape and size.
- Bake for 20 - 25 minutes until they just start to setup and change color.
- They start to smell wonderful as the kalamata olives bake when they have about 5 more minutes to go. Remove them when they are still soft and mushy to the touch, they will setup as they cool.
- If serving more as a cracker, whip up the 2 Tablespoons of reserved butter (@ room temperature) with minced kalamata olives. And a small dollop on each cracker cookie.