Delish, my friends, delish! What’s not to love about an olive, right? These little melt in your mouth crackers/cookies did not disappoint. I must admit I was a bit taken aback when I saw powdered sugar with olives but, what the heck? Trust Dorie, right? I had tried a sable ( Sable Breton Cookies ) on her advice before, way back when we made olive oil ice cream and she suggested we make these yummy goodies on page 464 to go along with the creaminess of the ice cream. They lived up to their hype as well.
This sable was simple to mix up, the dough was “dry” as described in the recipe but after chilling for a couple of hours, it cut well and baked up perfectly. The only issue I have with any of these “shaping” cookies/crackers is that I can’t shape. There it is, out there for the whole world to judge. I have never been able to shape, I can remember feeling badly about this in art class when we were instructed to roll out little snakes and then make them into a pinch pot. Mrs. Riepe made it look so EASY and then Anne Landfield ( whose father WAS an artist) did exactly the same thing and I ended up making a mess. Ugh!! Funny what we remember. Anyhoo, mine aren’t exactly cracker shaped. Whatever.
Cookie with a savory element or cracker with a bit of sweet? You decide. I chose to showcase them with some marinated (olive oil, lemon zest and red pepper flakes) olives. They served as an appetizer last Saturday night when we were invited over to some family friends’ house for a Birthday celebration. Perfect, they were nibbled up in no time!