SAGE SHORTBREAD RECIPES

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SAGE-SCENTED SHORTBREAD RECIPE | EPICURIOUS



Sage-Scented Shortbread Recipe | Epicurious image

Deliciously sweet, savory, and salty.

Provided by Greg Atkinson

Yield Makes about 32

Number Of Ingredients 5

2 cups all purpose flour
1/2 cup powdered sugar
2 tablespoons thinly sliced fresh sage leaves or 2 teaspoons dried sage
1 teaspoon coarse kosher salt
1 cup (2 sticks) unsalted butter, cut into 1/2-inch-thick pieces, room temperature

Steps:

  • Blend first 4 ingredients in processor. Add butter; using on/off turns, process until dough comes together. Divide in half. Shape each dough piece into log about 1 1/2 inches in diameter. Chill until firm enough to slice, about 30 minutes.
  • Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment. Cut each dough log into 1/3- to 1/2-inch-thick rounds; place on sheets. Bake 10 minutes. Reverse sheets so bottom sheet is on top rack of oven and top sheet is on bottom rack. Bake until cookies are golden, about 15 minutes longer. Cool on racks.

SAGE SHORTBREAD COOKIES | JUST A PINCH RECIPES



Sage Shortbread Cookies | Just A Pinch Recipes image

You will just have to take my word for it... these flavors go together! (Of course, if you make them you'll find out for yourself.) Hebal sage, sweet shortbread and coarse kosher saltiness make this a huge sucess every time I make these lovlies. - Geoffry

Provided by Geoffry Le Cher @Geoffry

Categories     Cookies

Prep Time 30 minutes

Cook Time 30 minutes

Yield 1

Number Of Ingredients 6

2 cup(s) ap flour
1/2 cup(s) confectioners' sugar
1 1/2 tablespoon(s) dried, rubbed dalmatian sage - no substitutes!
1 teaspoon(s) coarse kosher salt - no substitutes!
2 stick(s) unsalted butter, cut into 1/2-inch-thick pieces, room temperature
xxx - confectionerss sugar for dusting

Steps:

  • Blend first 4 ingredients in processor. Add butter; using on/off turns, process until dough comes together. Divide in half. Shape each dough piece into log about 1 1/2 inches in diameter. Chill until firm enough to slice, about 30 minutes. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment. Cut each dough log into 1/3- to 1/2-inch-thick rounds; place on sheets. Bake 10 minutes. Reverse sheets so bottom sheet is on top rack of oven and top sheet is on bottom rack. Bake until cookies are golden, about 10-15 minutes longer. Cool on racks. Once cool, dust with confectioners sugar.

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