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Spanish Manzanilla Olive Shortbread Cookies
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Ingredients
1
cup
unsalted butter
softened
3/4
cup
powdered
icing sugar
2 1/2
cups
gluten-free or all-purpose flour
8
stuffed Manzanilla olives from Spain
minced
Instructions
Preheat oven to 350 degrees and line two cookie sheets with parchment paper.
In a large bowl, cream butter and sugar together until light and fluffy.
Add flour and minced olives. Mix into a soft dough.
Roll dough into a cylinder about 2 1/2" in diameter and chill for 20-30 minutes.
Cut dough into rounds about 1/2" thick and place on prepared cookie sheets leaving 1" of space between.
Bake for 13-15 minutes, or until cookies are just starting to change colour and the edges and bottom are pale golden brown.
Let cool on baking sheets.