Meyer Lemon Olive Shortbread
Ingredients
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 5 tablespoons granulated sugar?
- ?1/4 teaspoon kosher or flaky sea salt
- 1/4 cup mild oil-cured black olives (about 10 medium sized), pitted, rinsed, drained, finely chopped, and dried in a tea towel
- 2 tablespoons meyer lemon zest (from about 4 medium-sized lemons) or 1 tablespoon regular lemon and 1 tablespoon orange zest
- 1 1/2 cups (6.75 oz) all-purpose flour?
- ~1 tablespoon Turbinado sugar for sprinkling on top of the cookies
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