New York Times

Savory Shortbread Cookies With Olives and Rosemary

An unusual combination for a cookie, the flavors in this shortbread will appeal to those who appreciate a little pop of savory in their sweets. The olives used here are fruity kalamata, which when surrounded by a buttery shortbread crust and baked, become like little jewels studding each cookie. Rosemary and lemon balance the robust flavors of the olives by adding refreshing pine and citrus notes. Your cookie dough can be made ahead of time, rolled into logs and kept refrigerated or frozen. Slice and bake while cold, or from frozen, to serve.