Meyer lemon-olive shortbread
Bread
My husband and I are going to Portugal in May, so, for inspiration, I got David Leite’s wonderful new book: The New Portuguese Table. In it he has a recipe for sweet lemon and black olive wafers –cookies—that contain both lemon and olive. His are… well, let’s say they’re rustic looking. I love the idea of a cookie that has both lemon and olives in it, and wanted to see if I could make them… well, let’s say more like cookies. So I decided to make shortbread instead of wafers. I adapted Alice Medrich’s recipe for twice baked shortbread. She says that the secrets to tender, buttery, crunchy shortbread are letting the dough rest in the pan for at least two hours (or overnight) before baking and adding a second baking-- to toast the cookies slightly for extra flavor and crunch. What I like about her technique is that the dough comes together with very little mixing, and is very easy to spread in the baking pan. When the dough rests at room temperature, the melted butter firms up and the flavors all meld together. - drbabs
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