A buttery shortbread, sweet and salty, with a fantastic melt-in-your-mouth texture and a flavor you weren't expecting. These unique shortbread cookies make great appetizers and snacks. They can also be frozen before baking.
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This is a twist on classic sablés (the French take on shortbread) that incorporates olive oil, black olives, cornstarch and hard-boiled egg yolk. Yes, it's already boiled.
This recipe stands out because of the ingredients, not the technique. And it hails from Pierre Hermè, pastry chef extraordinaire.
And with big names come even bigger expectations. I don't expect anything less than an unbelievably good olive sablé recipe from the master himself.
They are crumbly, sweet and salty, and ridiculously good if you ask me. The texture alone will put Proust's Madeleine to shame. But that's me.
I have a feeling the opinions will be divided like the Red Sea because this is a unique recipe. They're more in sync with these sesame cookies than with a sweet shortbread cookie.
Variations
And though these are clearly olive shortbread cookies, the most interesting part is the cookie dough itself. It's a great canvas.
- Citrus: add lemon or orange zest to the dough, or a mix like lemon-lime.
- Nuts: instead of olives, add chopped walnuts or almonds.
- Sesame seeds: I love the idea of using them instead of olives.
- I mix the dough in a bowl with a wooden spoon or spatula like I always do with shortbread. But you can use an electric mixer as long as you don't overmix it.
- Substitute potato starch for the cornstarch if that's what you have available.
- Make in advance: the dough needs a few hours in the fridge to firm up enough to be cut, so it can be made a few days in advance or frozen. Just transfer the day before to the fridge.
Buttery dough
It needs to rest and chill before the cookies are cut. I recommend dividing the dough into 3 parts for easier handling and cutting.
Two options
You can form logs, wrap them in plastic and chill them until firm enough to slice the cookies.
Or flatten the dough into discs, wrap them in plastic and chill them until firm enough to roll and cut with a cookie cutter. Just like sugar cookies.
Bake
Line the baking tray or cookie sheet with parchment paper and bake as instructed. They will color slightly but not a lot.
Vintage Kitchen Tip
Do a test run. I always recommend baking two or three cookies to find your sweet spot regarding baking time and texture. Check the time to ensure you don't over or underbake them. Also, see how much they expand and adjust accordingly if needed so they don't touch during baking.
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Olive Shortbread (sweet and salty)
Ingredients
- 1 large hard-boiled egg yolk, use the white for something else
- 2 ¼ cups all-purpose flour
- 6 tablespoons cornstarch
- 15 tablespoons unsalted butter, at room temperature
- ⅓ cup light olive oil
- 1 cup powdered sugar, sifted
- ½ cup about 2 ½ oz/ 70g pitted black olives, well-drained and chopped
- 1 teaspoon sea salt or fleur de sel, optional but good
Instructions
- Sift the flour and cornstarch into a large bowl.
- Grate the hard-boiled yolk (or mash very well) and reserve.
- In a large bowl, beat the butter on medium speed until it's soft and creamy. Beat in the olive oil, followed by the grated yolk.
- Blend in the confectioners' sugar, reduce the speed to low, and add the dry ingredients. Mix until the dough *just* comes together, then stir in the chopped olives. You'll have a very soft, very pliable dough.
- Turn the dough onto a work surface and divide it into thirds. Shape each piece into a log about 1 ½ inches in diameter or flatten it into discs like pie dough. Wrap the dough pieces in plastic and chill for at least 2 hours. If you're in a hurry, you can freeze the logs for about an hour.
- When you're ready to bake the sables, center a rack in the oven and preheat the oven to 325°F (160°C).
- Line a cookie sheet with parchment paper.
- Working with one log or disc at a time, slice the cookies about ¼ inch thick and arrange them on the prepared baking sheet. If they break, press them slightly together with your fingers. You can also roll and cut them with a round cookie cutter and transfer them to the prepared pan with a spatula.
- Bake the sables for about 15 minutes, one sheet at a time, rotating it at half-time. When done, they may turn golden around the edges, but you don't want them to brown. The cookies are firm but not colored.
- Transfer the cookies to a wire rack to cool. Repeat with the remaining dough, using a cool baking sheet each time.
- Store in airtight tins.
Rhu Sam says
If there are olives in... I'm sold! (Hope everything is going well in Argentina)
Teresa says
I like your ideas for variations. I also loved how this dough came together - it was soft and pliable out of the bowl and perfectly sandy out of the oven.
Betsy says
Yours in the first post I'm reading today, so I don't know about mixed feelings. I enjoyed these quite a bit. You're right that the cookie had a wonderful texture. I hadn't thought it, but I'll try with some traditional additions too. What a great idea. I do like it with the fruity olives as an unusual nibble. Lovely pictures, as always, Paula.
yummychunklet says
Perfect slices! Yummy photos.
Kathy says
Surprisingly delicious! I so agree with you! I froze mine to take to my daughters house next weekend. If I left them out, I would eat them all! I have no self-control when it comes to melt in your mouth deliciousness!
I will be making these again and again! I too, thought there could be so many possibilities!!
Your cookies look absolutely gorgeous! Beautiful photos! Have a great weekend, Paula!
Deb says
Great review of a great recipe! Savoy or sweet, always such a dilemma! A batch of both is fitting for such a scrumptious treat!
Andrea_TheKitchenLioness says
Paula, these were quite delicious - I totally agree with you! Your black olive sablés do look quite like the perfect cocktail nibbles!
Susan says
Gorgeous photos, Paula. Althought I didn't get to these this week, I would definitely prefer one of your alternatives as I'm not wild about olives.
Have a lovely weekend!
Sara says
I did love the olives in this, but the base is just amazing. My husband is already pestering me about trying different flavors. I'd be more than happy to always have some kind of sable in the house! Yours look so pretty too!
Jora says
Sorry if this posts twice, I'm having trouble --
Your cookies are beautiful. I can never get my slice and bake cookies to be so round. I really liked the olives, but I agree, these would be excellent with many different flavorings.
Jora says
Your cookies came out beautifully. I can never figure out how to get my slice and bake cookies so nice and round. I really liked the olives but, you're right, these would be great with all kinds of ingredients.
Guyla says
I'm with you on these cookies. They were delicious. The olives were great in them but lots of things would be great in them! Nice pictures:)
Cathleen says
Paula, these look delicious! These would be something my sister would like. We are always looking for recipes for our girls night and for her to take to work. Citrus is a great idea. We love Martha Stewart's Citrus Meltaways - so good.
lynnlly.com says
Yours look perfect. Oh my gosh! They are lovely!
Carol | a cup of mascarpone says
I actually think these sound wonderful, Paula! I think with a nice red wine, they would be fabulous, and as always, your photos show them off beautifully! Have a great weekend!!! xox
Kendra Haden says
We loved these at our house, but I do like your idea of adding lemon zest, etc. to this wonderful dough!
Cher Rockwell says
The cookie base on this was ridiculously good - I loved these cookies.
I totally hear you about the health store 🙂 I have been working my stash off for the past month or so (although, still haven't figured out what I am going to do with that chestnut flour - maybe some pasta!)
Beautiful pictures
Renee says
Oh my. Sweet/salty cookies with olives? I'm really curious about them. You make them look so good. Lovely photos Paula.
Liz Berg says
The hubby wouldn't even touch these, but my friends gave them rave reviews! Yours look picture perfect, Paula!
Rosemary & Garlic says
I wonder how they would be with a different olive. We did not enjoy the sweet and savory nature of the cookie. Yours look lovely.