Kalamata olives are the surprise ingredient in these buttery shortbread cookies--a fresh take on a sweet and savory cookie.
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.
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