Categories: cookies

Ingredients

• 9 tbsp butter, softened and unsalted
• 3/4 cup powdered sugar, sifted
• 1 tbsp extra-virgin olive oil
• 1-1/4 cups all-purpose flour
• pinch of fine sea salt
• 1/2 cup cured black olives, pitted and coarsely chopped

Directions

1. Preheat oven to 350F.

2. Line two baking sheets with parchment paper.

3. In a large bowl or the bowl of an electric mixer, cream the butter until it is soft and pale yellow. Mix in the sugar until blended, then drizzle in the olive oil and mix until combined. Add the flour and the sea salt, and mix gently but thoroughly until the dough is smooth, then add the olives and mix until they are thoroughly incorporated into the dough.

4. Press all the dough into a shallow pan by hand, shortbread-style. Score rectangles, to be cut immediately after baking.

5. Bake until the scourtins are golden, about 15 minutes. Remove from oven and cool on wire racks.

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