Sage Shortbread Cookies

Geoffry Le Cher


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

pinch tips: Parchment Paper Vs Wax Paper



1 - 1 1/2 dozen


30 Min


30 Min




2 c
ap flour
1/2 c
confectioners' sugar
1 1/2 Tbsp
dried, rubbed dalmatian sage - no substitutes!
1 tsp
coarse kosher salt - no substitutes!
2 stick
unsalted butter, cut into 1/2-inch-thick pieces, room temperature
confectionerss sugar for dusting

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American