Description
Deliciously soft and pliable sable cookies infused with the richness of black olives.
Ingredients
Scale
- 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 1/2 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 1/4 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.
Notes
- For an extra flavor, consider adding herbs like rosemary or thyme to the dough.
- These cookies can be made in advance and stored in an airtight container for up to two weeks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg