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Holiday Sweetness with a Savory Twist

Chocolate-Dipped Olive Sablés

(Family Features) Put a twist on holiday fare with delectable treats that offer sweetness along with an unexpected, savory twist.

When the holidays roll around, everyone wants to get their hands on seasonal goodies adorned with the usual ingredients of chocolate, powdered sugar, hard candy and other traditional confections. But this year, along with your holiday favorites, why not serve up some unexpected recipes? We know that sweet and salty combinations are always a dessert favorite, but we’re bringing new ingredients to this delectable combination beyond chocolate covered pretzels.

Tasty trends for the holidays
From globally-inspired mini cheese balls to crafty, do-it-yourself cookies, Betty Crocker’s Red Hot Holiday Trends offer up the freshest and most innovative creations being served this season, including new twists on sweet and savory. Betty is excited to share these creative and simple recipes, helping make you the hit of all your holiday soirees this season.

Sweet and savory cookies
Bake up a unique take on shortbread cookies that will have everyone asking for the recipe.   These treats offer a salty-sweet flavor contrast, with an unusual savory addition of Kalamata olives, pistachios and dark chocolate chips. The result is mind-blowing, melt-in-your mouth goodness.

To check out all of the Red Hot Holiday Trends, for information on Betty’s Holiday Helpline and for more great recipes, visit www.BettyCrocker.com/redhot.

Chocolate-Dipped Olive Sablés

Ingredients

Cookies

 

  • 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

 

Topping

 

  • 1 cup dark chocolate chips
  • 1 teaspoon vegetable oil
  • 1/2 cup finely chopped pistachio nuts

 

Preparation

  1. 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.
  2. 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.
  3. Bake 15 to 18 minutes or until set. Immediately remove from cookie sheets to cooling racks.
  4. 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.

Serves
Yield: 4 dozen cookies

Notes, Tips & Suggestions
Dipping the cookie in chocolate gives it a finished look, but if you’re short on time, simply drizzle the melted chocolate over the cooled cookies.

Make ahead! Stir up the batter, wrap it tightly in plastic wrap and refrigerate for up to 2 days before baking. Allow the dough to come to room temperature before rolling it out.

Chocolate-Dipped Olive Sablés

Calories: 100g Total Fat: 6g
Cholesterol: 10mg Protein: 1g
Carbohydrates: 9g Sodium: 40mg

 

Preparation Time:
45 Minutes

Start to Finish Time:
1 Hour 15 Minutes

SOURCE:
Betty Crocker



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