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