Max Kelly
Hands-On Time
15 Mins
Total Time
1 hour 15 minutes (includes cooling)
About 40 cookies (4 to 6 gifts)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Let cool completely and cut into squares or rectangles. Cookies will keep wrapped tightly and at room temperature for up to 1 week.

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