Sweet friends, happy happy May! Doesn’t it smell wonderful with all of the blooming? This recipe would be perfect for that beautiful day when you have a picnic by the azaleas. Be aware that infused butter makes a very fine shortbread, but watch the milligrams – these will sneak up on you and stay with you for a while! For approx. 16 thick shortbreads, or 32 in a 9×13, you’ll need:
GREEN OLIVE SHORTBREAD
1 C. soft cannabutter (or mix infused and plain – 1 c. of cannabutter will be too much for most of us; think ¼ cup infused for approx.. 200 mg)
2 Tb. packed light brown sugar
2 C. flour
1 tsp. salt
1 C. oil cured olives, thoroughly dry, pitted and chopped (sub kalamatas or green olives, just make sure they’re dry)
Optional: chopped toasted walnuts, lemon zest, black pepper
Grease a 9 inch baking pan and preheat your oven to 350. 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 any other additions 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 30 minutes. If you use the larger pan, 9 x 13, adjust the cooking time and start checking for brownness around 20 minutes. Wait till your shortbread is all cooled then cut into squares – so good!!
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