Friday, April 11, 2008

Sage Shortbread

Savory, sweet, and salty all at the same time, this is the perfect cookie to have with a crisp white wine sitting outdoors in the late afternoon. It takes no time at all to whip up a batch and if you keep a log or two in the freezer, you'll be able to pop cookies in the oven at a moment's notice!

2 cups all purpose flour
1/2 cup powdered sugar
2 tablespoons thinly sliced fresh sage leaves or 2 teaspoons dried sage
1 teaspoon course kosher salt
1 cup (2 sticks) unsalted butter at room temp cut into 1/2" pieces

Preheat oven to 350

Line cookie sheets with parchment

Blend first 4 ingredients in processor. Add butter pulsing until dough comes together. Divide in half, shape into 1" logs, wrap and chill (freeze 20 minutes).

Cut logs into 1/3" pieces and place on cookie sheet about 1/2" apart. Position oven racks in top 1/3 and bottom 1/3 of oven. Bake 10 minutes and rotate sheets so bottom sheet is on top rack and top sheet is on bottom rack, then bake for an additional 10-15 minutes or until cookies are golden brown. Remove and cool on racks.

Thanks to Greg Atkinson and Epicurious for the recipe.

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