Meyer Lemon-Olive Shortbread

• 12 tablespoons (1 1/2 sticks) unsalted butter
• 5 tablespoons granulated sugar?
• ?1/4 teaspoon kosher or flaky sea salt
• 1/4 cup mild oil-cured black olives (about 10 medium sized), pitted, rinsed, drained, finely chopped, and dried in a tea towel
• 2 tablespoons meyer lemon zest (from about 4 medium-sized lemons) or 1 tablespoon regular lemon and 1 tablespoon orange zest
• 1 1/2 cups (6.75 oz) all-purpose flour?
• ~1 tablespoon Turbinado sugar for sprinkling on top of the cookies

1. Line an 8-inch square pan with aluminum foil then butter the insides.
2. In a large (not nonstick) saucepan, melt the butter and let it cook until it is just starting to brown and become fragrant. Keep warm.
3. In a medium bowl, combine the melted butter with the sugar, lemon zest, olives and salt. Add the flour and mix just until incorporated. Pat and spread the dough evenly in the pan. Let rest at room temperature for at least 2 hours, or overnight.
4. Position a rack in the lower third of the oven and preheat the oven to 300 degrees.rnBake the shortbread for 45 minutes.
5. Remove the pan from the oven and increase oven temperature to 325. Lightly sprinkle the surface of the shortbread with Turbinado sugar. Let the shortbread cool for 10 minutes.
6. Remove the shortbread from the pan, being careful not to break it. (It will be very soft and fragile.) Use a thin sharp knife to cut it into oblong fingers, wedges, or squares. Place the pieces slightly apart on a parchment-lined baking sheet and put them back into the oven for 15-20 minutes. They will still be soft and crumbly, but will be golden brown on the edges. Cool thoroughly on a rack.

butter, sugar, kosher, mild oilcured black olives, lemon zest, flour, turbinado sugar

Taken from food52.com/recipes/9394-meyer-lemon-olive-shortbread (may not work)