Castelvetrano Olive and Orange Shortbread recipe | PCC Community Markets
Compared to saltier varieties, Castelvetrano olives offer a naturally sweet and creamy flavor and texture, which is balanced beautifully by fresh orange zest in these shortbread cookies.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pccmarkets.com.
Cooking tools:
- Microplane
- Hand mixer
- Oven
- Refrigerator
- Mixing bowl
- Spoon
- Spatula
- Measuring cup
- Measuring spoon
- Baking sheet
- Parchment paper
- Plastic wrap
- Cooling rack
- Chef's knife
- Cutting board
- Kitchen timer
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2 tablespoons orange juice
- 1/3 cup drained, pitted and finely chopped Castelvetrano olives
- 1 orange, zested
- Flaky sea salt, for sprinkling (optional)
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