Vintage Baked Olives, Cookies and Cornbread

As promised yesterday, here are some less rococo recipes from this issue of Gourmet.

First up, one that intrigues me.  Friends are stopping by for drinks tonight, and I definitely plan on serving them these little tidbits.  (I cut it off too early, but the point is to bake them for 15 minutes and serve them warm.)

As for these cookies, I'm pretty sure they were a Gourmet favorite, one we reprinted many times. 

And this recipe sounds rather radical for the time - that's a lot of jalapenos for the sixties!