I am thrilled to put my super sleuthing hat on again for this month’s edition of Blogger C.L.U.E. Society. We are a group of enthusiastic food bloggers who belong to this secret society of sorts where we are assigned another blog in the group and must hunt for a wonderful recipe of our choice that fits the theme for the month. It is a fun journey that we get to experience each month.
For June, our theme was Picnic Food, which gives each of us a lot of creative prowess to determine what we would bring on a picnic. My dream picnic is filled with luscious cured meats, cheeses, French bread, olives, wine and a sweet treat or two. The idea of having many flavors and taste sensations while being outside on a perfectly warm day is simply divine.
My assigned blog this month is published by Kathy from Bakeway with Me. Kathy has an affinity for everything to do with baking and cooking. She produces mouthwatering delights on her blog and does a great job of telling a story and describing her creations. I can sense the passion behind the writer and I know if she lived near me, I would be at her house quite often. After looking through her many recipes, I kept coming back to the Olive Sables for three reasons. First, I have never had a sable. Second, this seemed like the perfect addition to my virtual picnic basket and third, the idea of sweet and savory together simply makes me smile.
The original recipe called for potato starch which I have cooked with prior but did not have any on hand. I clicked into Google – “substitute for potato starch” and corn starch popped right up. I stopped by Whole Foods to pick up olives for these little delights and thought the combination of green and black would add that extra dimension to the cookie. I chose a cured black olive and my favorite Castelvetrano Olive. This little cookie/cracker was simply heaven – so light, flavorful and addictive.
Makes about 60 cookies
1 Large Hard Boiled Egg (disregard the white portion)
2 ¼ Cup All-purpose Flour
6 Tablespoons Corn Starch
15 Tablespoons Butter, room temperature
1/3 Cup Olive Oil
1 Cup Confectioner’s Sugar
½ Cup Pitted Olives, chopped
Grate a hard boiled egg yolk onto a piece of wax paper. Set aside.
Use a stand mixer with the paddle attachment and beat the butter on medium speed until it’s soft and creamy. Beat in the olive oil and scrape down the sides until blended. Next add the grated egg yolk and mix well. Blend in the confectioner’s sugar, reduce the speed to low and the flour and cornstarch and mix until incorporated. Add the chopped olives and quickly mix until incorporated.
Turn the dough onto a work surface and divide in half. Shape each piece into a log about 1 ½ inches in diameter. Wrap in plastic and chill for several hours or best overnight.
Preheat oven to 325 degrees. Line a baking sheet with a silicone mat or parchment paper. Work with one log at a time, slice the cookie ¼ inch thick and arrange them on the baking sheet. Bake the sables for 15 to 18 minutes, rotating at the midway mark or until the cookies are firm but not colored. Transfer to a wire rack to cool and repeat with remaining dough.