Thank Mumma for this recipe. She was reading a review of a schmancy new French restaurant in Plymouth (yes...Plymouth!) and was intrigued when the article mentioned tasty homemade Parmesan and olive cookies.
Mumma's an olive fiend, so I knew the request for a "copycat" version would be coming soon. And it did...the next week when I was home visiting. She never lets an opportunity to put the in-house baker to work.
I guess it would be more accurate to call these guys biscuits, not cookies. But where's the fun in that? My brother chomped into one thinking he was biting into a piece of sweet tasty goodness. Little did he know that those chunks were olives, not chocolate chips.
This isn't the first savory cookie I've made. (Check out my Simon & Garfunkel-inspired Scarborough Fair Cookies.) The key here is to replace the sugar with something savory. For me, the obvious answer is cheese. I just cream together the fat (butter and olive oil) and the cheese, the same way I would with sugar and butter for a sweet cookie.
I didn't add any salt to this recipe because the cheese and olives add a good amount of saltiness in their own right. I upped the amount of baking soda I usually use from 1/2 teaspoon to a full teaspoon just to make sure these guys had a little extra lift. There's a lot of cheese in this recipe, and I didn't want that to weigh down and flatten the cookies. For a little additional flavor I added black pepper and some dehydrated garlic, which is what Mumma had on hand. (If you have fresh garlic, go ahead and use that.) For some freshness and brightness, I added freshly chopped flat leaf parsley to the dry ingredients.
Makes 2 dozen cookies, but you can adjust the size downward to make twice as many bite-sized hors d'oeuvres. (To see this recipe in process, check out Picturing Savory Parmesan & Black Olive Cookies.)
1 cup shredded Parmesan cheese
1/2 cup olive oil
1/2 stick butter
1 tablespoon Italian seasoning
1 tablespoon milk
1 can drained, roughly chopped medium olives
|2 cups shredded Parmesan cheese|
1 1/4 cups flour
1 cup oatmeal
2/3 cup roughly chopped fresh flat leaf parsley
2 teaspoons black pepper
1 teaspoon roughly chopped or dehydrated garlic
1 teaspoon baking soda
- Preheat oven to 350º.
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
Scramble together the egg, Italian seasoning, and milk and add to the creamables. Mix together until well incorporated.
- Next add the chopped olives to the combined creamables and wet ingredients. Mix again.
In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
- Shape dough into balls--about 2 tablespoons each. For bite-sized hors d'oeuvres, make the dough balls about 2 teaspoons each.
Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
Bake at 350º for 10-12 minutes or until golden brown around the edges. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.