A buttery shortbread cookie, sweet and salty, with a fantastic melt-in-your-mouth texture and a flavor you weren't expecting, these make great appetizers and snacks. They can also be frozen before baking.
With big names like the one in the title come even bigger expectations. I don't expect anything less than an unbelievably good olive sablé recipe from the pastry master.
In my opinion, these crumbly, sweet and salty sables are ridiculously good. 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 as this is a unique cookie recipe.
A twist on classic sablés (the french take on shortbread) that is tweaked to incorporate olive oil, black olives, cornstarch and a hard-boiled egg yolk. Yes. Already boiled. And grated.
It needs a few hours in the fridge to firm up enough to be cut, so they can be made a few days in advance or frozen. Just transfer the day before to the fridge.
This recipe stands out because of the ingredients, not the technique.
I made it in one bowl with a wooden spoon, like I always mix shortbread. You can use an electric mixer.
Substitute potato starch for the cornstarch if that's what you have available.
And though these are clearly olive shortbread cookies, the most interesting part is the cookie dough itself.
I will make this a million times more, I know it. I want to try adding citrus zest, toasted walnuts or sesame seeds. I have so many ideas in my mind already.
There are so many good ways to substitute flavors. And these appetizer cookie dough is a great canvas.
PrintOlive Shortbread
Fantastic and unique cookies. Perfect as an afternoon snack or appetizer.
The dough should chill for at least several hours, better overnight and you should use an oil-cured, meaty and chewy olive, canned black olives won't work in this recipe.
- Total Time: 2 hours 30 minutes
- Yield: 40 cookies
Ingredients
- 1 large hard-boiled egg (use white for something else)
- 2 ¼ cups (300 g) all-purpose flour
- 6 tablespoons (45 g) cornstarch
- 15 tablespoons unsalted butter (215 g), at room temperature
- ⅓ cup (80 ml) light olive oil
- 1 cup powdered sugar, sifted
- ½ cup (about 2 ½ oz/ 70g) pitted black olives, 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 over the dry ingredients and whisk to thoroughly blend.
- Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer 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 out onto a work surface, divide it into thirds, and shape each piece into a log about 1 ½ inches in diameter. Wrap the dough in plastic and chill for at least 2 hours. If you're in a hurry, you can freeze the logs for an hour or so.
- 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 1 log at a time, slice the cookies about ¼ inch thick and arrange them on the prepared baking sheet. If they break, just press them slightly together with your fingers.
- Bake the sables for 15 to 18 minutes, one sheet at a time, rotating it at the half-time mark. 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 or cooling rack to cool. Repeat with the remaining logs of dough, using a cool baking sheet each time.
- Store in airtight tins.
Notes
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- The logs can be frozen for up to 2 months, there's no need to defrost before slicing and baking.
- Prep Time: 15 minutes
- Refrigeration time: 2 hours
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: French
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.