Meyer Lemon-Olive Shortbread

By Food52
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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

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