Recipe: Portuguese Sweet Lemon and Black Olive Cookies

PORTUGUESE SWEET LEMON AND BLACK OLIVE COOKIES

1 1/2 cups all-purpose flour
1/2 cup mild oil-cured black olives, rinsed quickly if particularly salty, pitted, and coarsely chopped
1/4 cup sugar, plus more for coating
1/4 teaspoon baking powder
2 tablespoons grated lemon zest
1/8 teaspoon ground cinnamon
Pinch of kosher salt
1/4 cup extra-virgin olive oil
1 large egg, beaten

Position a rack in the upper third of the oven and crank up the heat to 375 degrees F.

Stir together the flour, olives, sugar, baking powder, lemon zest, cinnamon, and salt in a medium bowl; set aside.

Whisk together the oil and egg, pour the mixture into the dry ingredients, and mix with your hands until the dough no longer looks dry and holds together when squeezed, 1 to 2 minutes.

Fill a small bowl with sugar and set nearby.

Pinch off 1 rounded tablespoon (about 1 ounce) of dough, roll it into a ball, and coat it well with sugar. Place it in one corner of a sheet of parchment cut to fit your baking sheet, place another piece of parchment on top, and using a rolling pin, roll the ball into a 3 1/2- to 4-inch circle, a scant 1/16 inch thick. The edges will be ragged; that's how they should be. Repeat with 5 more wafers on the same sheet. Lift off the top sheet and slip the parchment with the cookies onto the baking sheet.

Bake until the lemon-olive cookies are edged with brown and pebbled on top, 10 to 12 minutes. Slide the parchment onto a wire cooling rack. Repeat with the remaining dough. Once cooled, the cookies will keep in an airtight container for several days, but I doubt they'll stick around that long.

Makes about 15 cookies
Source: The New Portuguese Table by David Leite