olive short bread (24 pieces) 100 g (approx. 4 ounces) black olives, chopped 2 tablespoons chopped rosemary needles 125 g butter (1/4 lb stick plus1 tablespoon), soft 1 teaspoon salt 1 egg plus 1 egg yolk 175 g flour (5 ounces) 50 g (1/4 cup) freshly grated parmesan 1. Whip butter with rosemary and salt until smooth and creamy. Whip in the egg yolk and egg along with 3-4 tablespoons flour. Knead in the rest of the flour and parmesan, add olives and knead well for a few minutes. Wrap the dough in plastic wrap and set aside in the refrigerator for about 3 hours. 2. Preheat oven to 220°C (450° F). On a floured work surface roll the dough out into a 5 mm (3/16 in.) thick rectangle (approx. 30 x 20 cm or 12 x 8 in.) Using a pizza cutter cut dough into 24 pieces. Arrange the short bread on two non- stick cookie sheets and bake for about 10 minutes. Cool on a rack before serving. Time: 4 hours olive oil shortbread cookies  1 cup extra virgin light olive oil 1 1/2 cups powdered sugar 3 cups flour 1. Mix together all ingredients until dough forms a ball. On a piece of parchment paper, place dough and shape into a log, sealing all edges (like a piece of candy). Refrigerate 1 hour until firm. 2. Unwrap dough and cut into 1/3" slices, baking at 400 degrees for 8 minutes. Remove from the oven and let cookies stand on the cookie sheet for 1-2 minutes. Remove from the cookie sheet and place on a wire rack until cooled completely. Hazelnut Olive Oil Shortbread Cookies (Makes 24 cookies) 1/2 cup blanched hazelnuts 1/4 cup granulated sugar 1 1/4 cup unbleached all-purpose flour 3/4 teaspoon kosher salt 1/2 cup powdered sugar Zest of a lemon 1/2 cup extra-virgin light olive oil Raw or turbinado sugar (to sprinkle) 1. Toast hazelnuts in a shallow baking pan until fragrant, about 6 minutes. Cool to room temperature. Pulse nuts with the 1/4 cup granulated sugar in a food processor until nuts are finely ground. Invert into a bowl and with the help of a whisk combine very well with the flour, salt, powdered sugar and lemon zest. Pour in the olive oil and with your clean hands work the dough just until it forms into a ball. Divide the dough into two pieces and roll each on a piece of parchment paper into a tight log. 2. Refrigerate 1 hour until firm. Unwrap dough and cut into 1/3-inch slices. Place on a cookie sheet covered with parchment paper and sprinkle with raw sugar, baking at 375 degrees for 20 minutes. (Don't expect these cookies to brown much.) Remove from the oven and allow cookies to stand on the cookie sheet for 1-2 minutes. 3. Remove from the cookie sheet and place on a wire rack until cooled completely. They can be served with jam, ice cream or as in Italy with a cup of espresso. back