A New Take on Shortbread
Friends, here we are at the end of 2023 and all I can say is damn….we survived another year! I want to thank you all for coming to cooking class, and for being part of EveryDayMaryJ. PLEASE remember that gift certificates are always available, and if you have a friend or family member with anxiety, pain, sleep issues, etc. one of my Cannabis cooking classes could be just the thing. Just shoot me an email and I’ll get you signed up. Meanwhile, enjoy this recipe – infused or not, it’s SO, SO good! With love and hope…..MJW
BLACK OLIVE SHORTBREAD
These are buttery and delicious; the addition of olives makes them great for appetizers as well as snacks. To make approx. 2 dozen, you’ll need:
1 C. soft unsalted butter (you can use cannabutter but no more than ½ C. or it’ll taste weird)
2 Tb. packed light brown sugar
2 1/4 C. flour
1 tsp. salt
1 C. olives, (black, kalamata, or green – have fun) thoroughly dry, pitted and chopped (drain the olives, chop ‘em, then wrap in paper towel for max dryness)
Grease a 9 x13 inch baking pan and preheat your oven to 350. You can use a 9×9, but it will give you a very thick shortbread so plan on 5-10 more minutes to bake. Combine butter and sugar in a big bowl and beat with an electric mixer until creamy, about 2 minutes. Turn the mixer to low, add the flour and salt and beat just to combine. Fold in the olives and then smooth the dough into the pan. Press it firmly and prick with a fork to prevent puffing, then bake till it’s golden brown and pulling away from the edges – about 35 minutes. Wait till your shortbread is all cooled then cut into squares – so good!!
