Olive and black pepper savory cookies

This is part of my wife's savory cookies project.  This is based on the recipe my wife found  in a blog called "Raspberry Cupcake". The original recipe calls for Kalamata olives but we did not have any so she used pimento stuffed green olive instead. (Hey! They were for my Martini!).

This is a savory shortbread and perfect with a glass of wine.

As usual, I ask my wife to fill in the rest.

Ingredients:

50 gm olives
1 1/4 cup (150 gm) flour
1/4 tsp. baking soda
1/2 tsp salt
1 tsp black pepper (or to taste)
1 stick (140 gm) butter
2 Tbs. sugar
1 large egg yolk

Directions:
Measure the dry ingredients (flour, soda, salt, pepper) in a bowl and set aside. Cream the butter, sugar and egg yolk until fully incorporated and fluffy. Add the dry ingredients to the the butter egg mixture. Fold in the olives. Roll the mixture into “logs” and wrap in plastic wrap. Refrigerate the dough for at least an hour. (Dough can be refrigerated for up to week or frozen for up to a month.) To cook: preheat the oven to 350 F, slice the logs into 1/4 inch pieces and put them on a parchment covered cookie sheet. Bake for 18 to 20 minutes or until golden.

These cookies are spicy (from the pepper) with a  slight sweet overtone (from the sugar) and bright bursts of saltiness (from the olives). They make a nice addition to an appetizer tray served with other cheeses, prosciutto and a glass of red wine.