sage shortbread cookies
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
prep time
30 Min
cook time
30 Min
method
Bake
yield
1 - 1 1/2 dozen
Ingredients
- 2 cups ap flour
- 1/2 cup confectioners' sugar
- 1 1/2 tablespoons dried, rubbed dalmatian sage - no substitutes!
- 1 teaspoon coarse kosher salt - no substitutes!
- 2 sticks unsalted butter, cut into 1/2-inch-thick pieces, room temperature
- xxx - confectionerss sugar for dusting
How To Make sage shortbread cookies
-
Step 1Blend 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes