Spicy Olive Shortbread

Health score
53%
Spicy Olive Shortbread
20 min.
1
3288kcal

Suggestions


Indulge your taste buds with a unique twist on a classic favorite: Spicy Olive Shortbread. This delightful recipe combines the rich, buttery goodness of traditional shortbread with the bold flavors of sharp Cheddar cheese and zesty olive tapenade, creating a savory treat that is perfect for any occasion. Whether you're hosting a gathering or simply looking for a delicious snack, these shortbread cookies are sure to impress.

With a health score of 53, this recipe offers a satisfying balance of flavors while still being a treat to enjoy. In just 20 minutes, you can whip up a batch of these delectable cookies, making them an ideal choice for those who crave something special without spending hours in the kitchen. Each serving packs a punch with 3288 calories, ensuring that every bite is rich and fulfilling.

The combination of ground red pepper adds a subtle kick, perfectly complementing the creamy texture of the butter and the sharpness of the cheese. The result is a crumbly, melt-in-your-mouth experience that is both savory and satisfying. Plus, the versatility of this recipe allows you to freeze the dough for later use, making it a convenient option for unexpected guests or last-minute cravings.

So, gather your ingredients and get ready to elevate your snacking game with these Spicy Olive Shortbread cookies. Your friends and family will be begging for the recipe!

Ingredients

  • 0.8 cup butter softened
  • 2.5 cups flour all-purpose
  • 0.8 teaspoon ground pepper red
  • 0.3 cup olive tapenade refrigerated drained well
  • 0.5 teaspoon salt 
  • oz block sharp cheddar cheese shredded

Equipment

  • frying pan
  • baking sheet
  • baking paper
  • oven
  • wire rack
  • plastic wrap
  • stand mixer

Directions

  1. Beat butter at medium speed with a heavy-duty stand mixer until fluffy. Gradually add flour, salt, and red pepper, beating just until combined. (
  2. Mixture will be crumbly.)
  3. Add cheese and tapenade, beating at low speed just until combined.
  4. Roll dough into 2 (10-inch) logs, using plastic wrap to shape dough. Wrap each in plastic wrap, and freeze at least 1 hour.
  5. Cut each log into 1/4-inch-thick slices, and place on parchment paper-lined baking sheets.
  6. Bake at 350 for 15 to 18 minutes or until lightly browned. Cool 5 minutes on pan; remove from pan to a wire rack, and cool 30 minutes or until completely cool.
  7. Note: Shortbread dough can be frozen up to 1 week; just allow it to stand at room temperature 5 to 10 minutes before slicing.

Nutrition Facts

Calories3288kcal
Protein10.54%
Fat59.71%
Carbs29.75%

Properties

Glycemic Index
184
Glycemic Load
174.21
Inflammation Score
-10
Nutrition Score
57.333478290102%

Nutrients percent of daily need

Calories:3288.29kcal
164.41%
Fat:218.51g
336.16%
Saturated Fat:131.59g
822.42%
Carbohydrates:244.95g
81.65%
Net Carbohydrates:236.11g
85.86%
Sugar:1.85g
2.05%
Cholesterol:592.83mg
197.61%
Sodium:3747.39mg
162.93%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:86.75g
173.5%
Selenium:171.96µg
245.65%
Calcium:1694.12mg
169.41%
Vitamin B1:2.53mg
168.82%
Folate:626.2µg
156.55%
Vitamin B2:2.62mg
153.86%
Vitamin A:7151.2IU
143.02%
Phosphorus:1421.48mg
142.15%
Manganese:2.19mg
109.35%
Vitamin B3:18.77mg
93.85%
Iron:15.02mg
83.47%
Zinc:10.7mg
71.36%
Vitamin B12:2.69µg
44.89%
Vitamin E:6.29mg
41.9%
Fiber:8.85g
35.38%
Magnesium:135.7mg
33.92%
Copper:0.53mg
26.57%
Vitamin B5:2.49mg
24.93%
Vitamin K:19.5µg
18.57%
Vitamin B6:0.34mg
16.79%
Potassium:580.32mg
16.58%
Vitamin D:1.36µg
9.07%
Vitamin C:1.15mg
1.39%
Source:My Recipes