Lemon Verbena And Pineapple Cocktail Cookies

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   ["Rub the verbena into the sugar.", "In a mixer fitted with paddle, beat the butter with the verbena sugar until creamy. Beat in the egg yolk. Slowly drizzle in the olive oil and beat until smooth. Add the salt, ginger and flour and beat until the dough forms. Dust the pineapple with flour to prevent it from sticking, and using a large spatula fold the pineapple into the dough.", "Place the dough onto a work surface and knead until it comes together. Press the dough into a disk and refrigerate for about 1-2 hours, until firm.", "Preheat the oven to 325u00b0 convection bake (350u00b0 regular bake).", "Place the dough on the parchment paper or work surface dusted with flour and roll it out to a 1/4-inch-thick round. Line two baking sheets with parchment paper. Using a 1 1/2-inch round cookie cutter, stamp out the cookies and arrange them one inch apart on the baking sheets. 6. Bake the cookies for about 20 minutes until they are lightly golden. Let the cookies cool on the baking sheets for 5 minutes, and then transfer to a wire rack or flat surface to cool completely.", "The cookies are at their best if you let them rest for a day in an airtight container."]

* Per serving · 4 servings · Values may vary.