NEW ORLEANS - A weird combination: cookies and olives! Will they eat it?
Today Test Kitchen Taylor went out on a limb and tried something extra weird - Olive cookies.
Spanish Manzanilla Olive Shortbread Cookies
1 cup unsalted butter, softened
3/4 cup powdered (icing) sugar
2 1/2 cups gluten-free or all-purpose flour
8 stuffed Manzanilla olives from Spain, minced
Preheat oven to 350 degrees and line two cookie sheets with parchment paper.
In a large bowl, cream butter and sugar together until light and fluffy.
Add flour and minced olives. Mix into a soft dough.
Roll dough into a cylinder about 2 1/2" in diameter and chill for 20-30 minutes.
Cut dough into rounds about 1/2" thick and place on prepared cookie sheets leaving 1" of space between.
Bake for 13-15 minutes, or until cookies are just starting to change color and the edges and bottom are pale golden brown.
Let cool on baking sheets.
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