It’s (finally) cookie time!
These are a different kind of cookie, but they may be my favorite. Besides chocolate sea salt cookies. Yes, I like sweet-salty combos.
Before you turn your nose up, hear me out. They are sweetened with powdered sugar and are very light. That, combined with the olive oil, makes these melt-in-your-mouth good.
For this version I used Sweetwater Growers‘ Basil-Infused Extra Virgin Olive Oil.
Because they are savory, these cookies make for an great appetizer. They are also delicious with blue cheese.
I’ve also done these with regular olive oil and added rosemary. That was awesome too.
Olive Basil Cookies
- 8 T salted butter, room temp
- 3/4 C powdered sugar
- 1 T basil infused EVOO (I used Sweetwater Growers)
- 1 C all-purpose flour
- 1/4 C spelt flour
- 1/4 C kalamata olives, pitted and chopped
- Place the softened butter in a large bowl and beat with an electric mixer until light and billowy
- Add the sugar, stirring until incorporated
- Drizzle in the olive oil, stirring until combined
- Use a wooden spoon to stir in the flours by hand just until the dough is smooth
- Add the olives and gently incorporate just until they are evenly distributed throughout the dough. You may need to use your hands here – dough will be very sticky
- Place the dough in the middle of a large piece of parchment paper. Roll into a single log, about 1-inch in diameter
- Refrigerate the dough for at least 45 minutes, or overnight.
- Meanwhile, preheat the oven to 350 degrees
- Gently slice cookies into ~1/4-inch rounds using a sharp knife. Sharp is key, as you need to cleanly cut through the olives
- Place the cookies on a parchment-lined baking sheet, leaving some space between them (they spead a tad)
- Bake until the edges of the cookies are golden, ~12 mins total.
I do love sweet+salty. In fact, I went to Morelli’s Ice Cream tonight and had a scoop of chocolate-hazelnut + one of salted caramel. Perfection.
What is your favorite flavor combo?
Did you ever eat Ruffles chips dipped in chocolate?