Crockett’s least favorite cookies

It’s so sad that he doesn’t like these, don’t you think? I mean, look at how pretty they are.

Of course, the problem lies in those dark nibby lookin’ things.

They ain’t chocolate.

They’re olives.

I know, it sounds weird. I’m probably not a good judge of if it is or isn’t, because olives are in my top ten favorite foods. Top five, even. Ok, lately, top three.

The olives don’t permeate all of the cookie with olive taste. Instead, they’re just surprising little salty briny pockets in what is otherwise a sweet crunchy cookie. They’re good as cookies, but I think they’d be a nice surprise on a cheese and cracker platter too.

Of course, I think olives would be a nice surprise under my pillow or at the bottom of my purse or in my sock drawer or… Basically Crockett and I are Jack Sprat and his lady, where olives are concerned.

Sweet Lemon and Black Olive Wafers
Adapted from Lottie + Doof

  • 1/2 cup granulated sugar, divided in half
  • 1/4 cup butter, very soft
  • 1 egg
  • 1 1/2 cups flour
  • 1/4 teaspoon baking powder
  • 2 tablespoons grated lemon zest
  • generous pinch kosher salt
  • 1/2 cup black olives, coarsely chopped (see note)
  1. Preheat oven to 375 F. Cut a piece of parchment for a baking sheet.
  2. Stir together the butter and the first half of the sugar until entirely combined. (You’re not creaming, necessarily, just making sure they’re mixed.) Add the egg and stir until combined.
  3. Add the flour, baking powder, salt, lemon zest, and olives and stir until it comes together in a cohesive dough. It will be crumbly but you need it to stick together when you press.
  4. Put the other half of the sugar in a small bowl. Pinch of rounded tablespoons of dough and roll them in the extra sugar, then put them on the baking sheet. You can fit about six to a sheet. Once you have all six, cover with another piece of parchment and roll all the cookies until they’re about 1/16th of an inch thick – the edges will be sloppy, but that’s what you want.
  5. Bake 10 to 12 minutes, or until the wafers are brown around the edges. Repeat with the remaining dough.

About the olives – the original recipe called for mild olives, rinsed if they were overly salty. I found them to be almost lost in the lemon flavor, so I recommend using something with a little more punch. The big black olives you can get in olive bars that still have the pits in would be a nice choice, or the teeny French nicoise olives you can find in the same place. Since you don’t need many, pitting them shouldn’t be  a big deal.

Mmm.

To apologize to Crockett for teasing him with cookies he wouldn’t eat in a million years, I tried a salady-salsay thing.

Ok, fine, it was also to cheer myself up. Since Wednesday our lovely summer weather has been supplanted by something that looks like it belongs in Portland.

Not that there’s anything wrong with Portland.

It’s just that this isn’t Portland. If I were in Portland, the rain would be ok. But this is sunny Colorado. We only get 30 – 40 entirely overcast days per year here. I don’t like it when 5 of them come in a row.

Bowl full o’ sunshine.

Sunshine Salad (Mango, Strawberry, and Avocado Salsa)
Adapted from Pink Parsley

  • 1 mango, peeled, pitted, and cut into 1/2 inch pieces (champagne mango, if you can – they’re sort of creamy like avocado and work really well here)
  • 3/4 cup fresh strawberries, cut into 1/2 inch pieces
  • 1 avocado, pitted and cut into 1/2 inch pieces
  • 1 teaspoons agave nectar
  • 1 teaspoons balsamic vinegar
  • 1 teaspoons orange juice
  • 1 teaspoons lime juice
  • pinch cayenne (you will barely taste it in the final product, but it adds a teeny tiny kick that’s worth having)
  • 1 teaspoon kosher salt
  • 1 tablespoon minced fresh mint (this is nice but not a deal breaker – you can substitute cilantro or basil, too)
  1. Mix together everything but the strawberries, mango, and avocado. Whisk well.
  2. In your serving or storage bowl, mix the strawberries, mango, and dressing. It won’t seem like a lot of dressing, but the fruit will start to release liquid and it will get wetter. Allow to sit for 15 minutes.
  3. Add the avocado and stir to mix.
  4. Serve with chips if you’re me, or over fish or chicken if that’s how you roll.

 

 

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