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Special Section

2013 Christmas Cookbook: Chocolate-Dipped Olive Sablés

2013 Christmas Cookbook: Chocolate-Dipped Olive Sablés

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December 4, 2013
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3/4 cup plus 2 tablespoons butter, softened

1/4 cup sugar

2 cups Gold Medal® all-purpose flour

1/2 cup finely chopped Kalamata olives, drained, patted dry with a paper towel

1/2 cup finely chopped pistachio nuts

1/2 cup finely chopped dark chocolate chips


1 cup dark chocolate chips

1 teaspoon vegetable oil

1/2 cup finely chopped pistachio nuts


Heat oven to 350°F. In large bowl, stir 3/4 cup of the butter and the sugar until well mixed. Stir in flour (if dough is crumbly, mix in up to 2 additional tablespoons softened butter). Stir in remaining cookie ingredients.

On work surface lightly sprinkled with flour, roll dough 1/4 inch thick. Cut with 2-inch round cutter. On ungreased cookie sheets, place 1/2 inch apart.

Bake 15 to 18 minutes or until set. Immediately remove from cookie sheets to cooling racks.

In small microwavable bowl, microwave 1 cup chocolate chips and the oil uncovered on High 1 minute 30 seconds, stirring every 30 seconds or until mixture can be stirred smooth. Dip half of each cookie into chocolate; wipe excess on edge of bowl. Sprinkle edge of dipped half with finely chopped pistachio nuts. Place on waxed paper to set, about 1 hour.

Yield: 4 dozen cookies

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