Here's the recipe for my Savory Parmesan & Black Olive Cookies in process.
Cream the creamables: butter, olive oil, and shredded Parmesan cheese. You don't have to use expensive, fancy-schmancy cheese like Parmigiano-Reggiano. Pre-shredded Parmesan in a resealable plastic pouch--the kind in the dairy section of your grocery store--will do just fine. (That's what I used.)
Combine the wet ingredients: an egg, Italian seasoning, and milk.
Add the combined wet ingredients to the combined creamables. Mix.
Chop the olives. I used one drained can of medium-sized black olives. Add to the slurry and mix until well incorporated.
Chop the fresh parsley and add to the dry ingredients. Stir well to make sure everything is mixed together evenly.
Add the dry ingredients to the bowl and mix. Smells so good. You could serve these as an hors d'oeuvre or as an alternative to garlic bread with a hearty pasta dinner.
Scoop, bake, mangia! Who needs a breadstick when you've got these flavorful little pillows of love. Best when served warm, but you can wrap the cooled cookies in a damp paper towel and zap them in the microwave for 30-40 seconds to bring them up to temperature.
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