Sage Shortbread

November 23rd, 2011  |  Cookies, Sweets  |  0 Comments

These little cookies are fabulous.  They are the perfect combination of savory with just a eentsy-weentsy touch of sweetness.  I've made them substituting rosemary for the sage and honestly, I couldn't tell you which I prefer...they're both delightful and perfect for your other upcoming holiday parties as well!  Any host would be thrilled to add these to the buffet table.  Oh, and did I mention they might be the easiest cookie on the planet to throw together?   Cook one batch for Turkey Day and leave the other in the freezer for a December party.


2 cups all-purpose flour
1/2 cup confectioners sugar
2 tablespoons chopped fresh sage {or ROSEMARY}
1 teaspoon kosher salt
2 sticks unsalted butter, room temperature


Place first four ingredients in a food processor and pulse until combined.  Add butter and continue to pulse until dough comes together.

Lay out two sheets of waxed paper and divide the dough in half.  Make rolls about 1-1/2 inches in diameter and roll up in waxed paper.    Chill rolls in the refrigerator or freezer for at least half an hour or until ready to bake cookies.

Preheat oven to Convection Bake setting at 325 degrees, or bake at 350 if your oven does not have that feature.  Slice cookie dough into 1/3" inch sections.  Bake for about 22-24 minutes.   Allow to cool, taste one for good measure and then get ready to knock the socks off your host or hostess.

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