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Chocolate-Dipped Olive Sablés
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Prep Time:
45 minutes
Total Time:
1 hour 15 minutes
Buttery shortbread cookies with a surprising twist of Kalamata olives for a unique sweet and savory treat.
Ingredients:
  • 3/4 cup plus 2 tablespoons butter, softened
  • 2 cups Gold Medal™ all-purpose flour
  • 1/2 cup finely chopped kalamata olives, drained, patted dry with a paper towel
  • 1/2 cup finely chopped pistachio nuts
  • 1/2 cup finely chopped dark chocolate chips
  • 1 cup dark chocolate chips
  • 1 teaspoon vegetable oil
Instructions:
  • Preheat the oven to 350°F. In a large bowl, combine 3/4 cup of butter with sugar until well mixed. Add flour (if dough is crumbly, incorporate up to 2 more tablespoons of softened butter). Stir in the rest of the cookie ingredients.
  • Roll the dough to 1/4 inch thickness on a floured surface. Use a 2-inch round cutter to cut out shapes. Arrange them 1/2 inch apart on ungreased cookie sheets.
  • Bake for 15 to 18 minutes until the cookies are set, then transfer them promptly from the baking sheets to cooling racks.
  • Combine 1 cup chocolate chips and oil in a microwave-safe bowl. Microwave on High for 1 minute and 30 seconds, stirring every 30 seconds until smooth. Dip half of each cookie into the chocolate, gently shake off excess, and sprinkle the dipped edge with finely chopped pistachio nuts. Let the cookies set on waxed paper for about 1 hour.

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