• 1 cup all purpose flour
  • 1/3 cup of salted butter
  • 1 tbsp Ultra-Premium Olive Oil – medium intensity would be best, try a picual!
  • 1 3/4 cups finely grated Parmigiano Reggiano (Or Grana Padano) cheese
  • 1 tbsp of minced garlic
  • 1 cup chopped olives (kalamata or gemlik olives)
  • 1 cup chopped sun-dried tomatoes packed in oil
  • 1 cup roasted pine nuts
  • 1 cup of chopped prosciutto


  1. Make the dough by mixing the flour, butter, olive oil, cheese and garlic. The dough will be a bit dry at this point.
  2. Then combine all the other ingredients and the dough in a bowl, adding a few tablespoons of water to moisten the dough, if necessary.
  3. Form into a ball, wrap in plastic, and refrigerate at least 30 minutes or overnight if serving the next day.
  4. Preheat your oven to 350°F.
  5. Cover a cookie sheet with parchment paper.
  6. Roll out the shortbread on a floured surface until about 1/2” thick. Use a small glass or holiday cookie cutters to cut out shapes.
  7. Place the shapes about 2” apart on the prepared cookie sheet.
  8. Bake in the oven until the shortbread is light brown, about 15 minutes.
  9. Remove the cookie sheet from the oven.
  10. Serve and enjoy!

Adapted from