Compared to saltier varieties, Castelvetrano olives offer a naturally sweet and creamy flavor and texture, which is balanced beautifully by fresh orange zest in these shortbread cookies.
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2 tablespoons orange juice
- 1/3 cup drained, pitted and finely chopped Castelvetrano olives
- 1 orange, zested
- Flaky sea salt, for sprinkling (optional)
Stir together flour, baking soda, salt and pepper. Set aside.
Beat together butter and sugar until light and fluffy. Add egg yolk and orange juice; beat until combined. Add flour mixture and stir until combined. Fold in olives and orange zest.
Divide dough in half and press each half into a 2-inch diameter cylinder. Wrap in plastic and refrigerate for at least 1 hour and up to 3 days.
Preheat oven to 350° F. Line baking sheets with parchment paper.
Slice chilled dough into 1/4-inch-thick disks. Place on the prepared baking sheets about 1-inch apart and sprinkle with sea salt. Bake until edges are golden, 15 to 20 minutes. Let cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
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