Subj : Olive Biscuit Cookies To : All From : Ben Collver Date : Wed Jul 24 2024 10:28:11 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Olive Biscuit Cookies Categories: Cookies Yield: 1 Batch 9 tb Unsalted butter (130 g); -room temperature 3/4 c Powdered sugar (85 g); -sifted 1 tb Extra-virgin olive oil 1 1/4 c All-purpose flour (185 g) 1/2 c Kalamata olives (55 g); -pitted and chopped 2 pn Sea salt Preparation time: 60 minutes Cooking time: 10 minutes Either by hand, or with an electric mixer, beat the butter in a large bowl until light and billowy. Add the sugar, and stir until it is incorporated, then drizzle with the olive oil and stir until combined. Use a wooden spoon to stir in the flour by hand just until the dough is smooth. Add the olives and salt and stir just until they are evenly distributed throughout the dough. You'll end up with a sticky dough. Place the dough in the middle of a large piece of parchment paper. Cover it with a second piece of parchment paper and roll out the dough until it is 1/4" thick. Because the dough is sticky, you need to use this method, plus it is quite convenient. Refrigerate the dough for at least 45 minutes, or overnight. When you are ready to bake the cookies, preheat the oven to 350°F / 180°C, with racks in the top and bottom third. Line 2 baking sheets with parchment paper and set aside while you stamp out cookies using whatever size of sharp edged cookie cutter you like. Sharp edges help cut through the olives. Bake until the edges of the cookies are golden, rotating the pans from top to bottom, front to back once after about 8 minutes. Bake for about 12 minutes total for tiny cookies, and a bit longer for larger cookies. Just keep a close eye on them, and the edges will tell you when they are done baking. Adapted from a Scourtins aux Olives de Nyons recipe shared by Susan Herrmann Loomis. This was a family recipe originally shared with her by Jean-Pierre Autrand of Les Vieux in Nyons, Provence. Recipe by Susan Herrman Loomis Recipe FROM: MMMMM .