SAGE-SCENTED SHORTBREAD
Provided by Greg Atkinson
Categories Cookies Food Processor Dessert Bake Low Cal Fall Sage Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 32
Number Of Ingredients 5
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.
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Basit Jehangir
j_b@gmail.comThis looks delicious!
fiza fiza khan
f83@hotmail.comI can't wait to try this recipe!
Tisha Khan
tisha_khan@gmail.comYum!
Arshad alikhan
a99@gmail.com5 stars!
life Ahmed
l_ahmed89@yahoo.comThank you for sharing this recipe. It's a keeper!
Rick and Morty
r16@hotmail.frI'm so happy I decided to try this recipe. The cookies are amazing and I will definitely be making them again.
BASHAR TELECOM
bashar_telecom97@hotmail.co.ukThese cookies are perfect for a fall party. The sage flavor is warm and inviting and the cookies are just the right amount of sweetness.
ILILLEE MEDIA
ilillee_media67@yahoo.comI love the unique flavor of these cookies. The sage adds a subtle earthiness that really complements the sweetness of the shortbread.
Sk Shamim Isliam
s.isliam@gmail.comThis is a great recipe for beginner bakers. It's easy to follow and the cookies turn out perfectly every time.
Hasnain Adil
hasnain_adil@hotmail.comI'm so glad I found this recipe. It's a great way to use up fresh sage and the cookies are absolutely delicious.
Tessa G
tessa.g35@hotmail.comThese cookies are so delicious and they're so easy to make. I love that I can make them ahead of time and they're still just as good the next day.
Kayode Simon Adeoye
s-kayode74@yahoo.comI've made this shortbread several times now and it's always a hit. It's a great recipe to have on hand for when you need a quick and easy dessert.
Goku Deuja
gokud@aol.comThis shortbread is perfect for any occasion. It's elegant enough for a party but it's also easy enough to make for a weeknight snack.
Amauri Bw
b_a92@hotmail.comI made these cookies for my family and they were a huge hit. Everyone loved the unique flavor and the cookies were gone in no time.
Annah Mokgatla
a@hotmail.frThese cookies are so easy to make and they're absolutely delicious. I love the combination of sweet and savory flavors.
Kaouther Bennai
k.b@gmail.comI'm not usually a fan of sage, but I decided to give this recipe a try and I'm so glad I did! The sage flavor is subtle and really complements the shortbread.
Romano Cervantes
cervantes.romano32@hotmail.co.ukThis is the best shortbread recipe I've ever tried. The sage adds a wonderful depth of flavor and the cookies are so buttery and crumbly.
Mobby Musonda
m.m81@hotmail.comI made this shortbread for a party last weekend and it was a huge hit! Everyone loved the sage flavor and the cookies were perfectly crumbly.
SMSM Mohamed
m.smsm@yahoo.comThis shortbread is amazing! The sage adds a unique and delicious flavor that I've never tasted before. I will definitely be making this again.