Ripe Organic Strawberry with Cream and Pine Nut Olive Oil Cookie

This savory/sweet combination by Mendocino Chef Dory Kwan is perfect with a spring pink, like our Brut Nature sparkling wine or Vin Gris of Pinot Noir. The whipped cream is just slightly sweetened, but provides a pillowy cushion for an in-season strawberry and savory cookie - an intriguing small bite for a party or event.



2 oz                     Extra Virgin Olive Oil (fruity)

2 oz                     Unsalted organic butter (room temp)

1/8 tsp                 Sea salt

3 Tbsp                 Coconut Sugar

1/2 tsp                 Vanilla extract

1/4 tsp                 Baking Soda

1 1/2 Cups           Organic unbleached all-purpose flour

1/2 tsp                 Dried thyme

1/2 Cup                Pine nuts

1-2 Tbsp               Organic whole milk

Preheat to 325 degrees

In a mixer fitted with the paddle attachment, paddle the butter, sea salt, coconut sugar and baking soda together and slowly incorporate the olive oil while on medium low. Stop the mixer and add the flour and thyme. Mix until the dough is an even crumb. Add pine nuts and mix just until evenly distributed then add only enough milk while pulsing on low for the dough to come together into a ball.

Roll out to ½” on a floured surface, cut out and bake for approximately 20 minutes.  Cool completely before serving.


Top with barely sweetened whipped cream and slices of ripe strawberries.