Here’s Ovenly’s recipe for scourtins, a traditional black olive shortbread cookie from Northern France.
3/4 cups cured Moroccan black olives, pitted
9 tablespoon unsalted butter, softened
3/4 cup powdered sugar, sifted
1 1/4 cups all purpose flour
1 tablespoon extra virgin olive oil
1 tablespoon lemon zest
Rinse olives under cold water, drain and pat dry. Coarsely chop them and set aside.
In an electric mixer, cream butter until it is soft and light yellow, about three minutes. Add the sugar in a slow stream with the mixer on low, then raise speed to medium and beat for 30 seconds. Reduce speed back to low, and add olive oil and lemon zest until incorporated. Remove bowl from mixing stand, and gently fold in flour and mix until dough is just smooth.
Fold in olives.
Lightly flour a countertop or large cutting board, and roll the dough into a log about two inches wide. Wrap it in wax paper or plastic wrap and refrigerate for at least one hour.
Preheat the oven to 350. Remove dough from refrigerator and slice into rounds that are about 1/2 inch thick. Bake for 12-15 minutes, or until the cookies are golden. Cool on wire racks. Eat and enjoy.