You might think of shortbread as a sweet cookie, but in reality it’s just a method for creating an extra-buttery dough, meaning it can lean savory, too. There’s just a little bit of brown sugar in the dough, giving these an addictive “what is that?” element. Look for oil-cured olives, which are dry-cured in salt, making them less bitter and chewier than normal olives. Make this an entire appetizer platter by pairing with soft, fresh goat cheese, roasted almonds, fresh rosemary, and honey.
1 cup (2 sticks) unsalted butter, at room temperature
3 tablespoons packed light brown sugar
2 cups all-purpose flour
¾ teaspoons kosher salt
1 cup oil-cured olives, pitted, chopped, and patted dry
Nonstick cooking spray
Sat fat 8.94g
How to Make It
Preheat oven to 350°F. Combine butter and sugar in a large bowl and beat with an electric mixer on medium-high until creamy, about 2 minutes. With mixer on low, add flour and salt and beat just to combine. Use a spatula to fold in olives.
Lightly coat a 9-by-13- inch baking dish with nonstick spray. Line with parchment paper and lightly spray parchment. Press dough firmly into baking dish. Bake until golden and just starting to pull away from edges, 30 to 35 minutes.
Let cool completely and cut into squares or rectangles. Cookies will keep wrapped tightly and at room temperature for up to 1 week.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.