Olive Biscuits

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Line two baking sheets with parchment paper.
3. 3
   In a large bowl or the bowl of an electric mixer, cream the butter until it is soft and pale yellow.
4. 4
   Mix in the sugar until blended, then drizzle in the olive oil and mix until combined.
5. 5
   Add the flour and mix gently but thoroughly until the dough is smooth, then add the olives and mix until they are thoroughly incorporated into the dough.
6. 6
   Place a piece of waxed or parchment paper on a work surface, and place the dough in the middle.
7. 7
   Cover it with another piece of waxed paper or parchment paper and roll out the dough until it is about 1/4-inch thick (the dough is very sticky, and the paper makes it possible to roll out).
8. 8
   Refrigerate the dough for at least 30 minutes, and up to 24 hours.
9. 9
   Cut out 2-inch rounds of dough and place them about 1/2 inch apart on the prepared baking sheets.
10. 10
    Gather the trimmings into a ball and roll it into a 1-inch diameter log.
11. 11
    Wrap well and refrigerate, and when you are ready to bake, cut off 1/4-inch thick rounds (this avoids over-rolling the dough).
12. 12
    Bake until the scourtins are golden, about 15 minutes.
13. 13
    Remove from the oven and cool on wire racks.