Sage Shortbread Cookies Recipes

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BROWN SUGAR SAGE SHORTBREAD



Brown Sugar Sage Shortbread image

Provided by Dan Langan

Time 3h

Yield 10 to 14 shortbread people

Number Of Ingredients 6

1/3 cup dark brown sugar
1/3 cup confectioners' sugar
4 teaspoons minced fresh sage
1 1/4 teaspoons kosher salt
2 1/4 cups all-purpose flour, plus more for dusting
1 cup (2 sticks) unsalted butter, cut into cubes and softened

Steps:

  • In the bowl of your stand mixer fitted with the paddle attachment, combine the dark brown sugar, confectioners' sugar, minced sage and salt. Use your fingers and rub the sage into the sugar to release its flavor. Add the flour and mix to combine. Add the butter and blend on low until a smooth dough forms. Scrape the bowl and paddle and blend for another 15 seconds.
  • Place the dough onto a piece of plastic wrap, flatten into a disk and wrap. Allow the dough to chill for at least two hours or up to overnight.
  • When ready to bake, preheat your oven to 350 degrees F and line two half sheet pans with parchment.
  • Remove the dough from the refrigerator. Working on a lightly floured surface (or between two pieces of parchment), roll the dough to 1/4-inch thickness and cut out desired shapes with a 2 1/2-inch people-shaped cookie cutter. Transfer cutouts to the parchment-lined baking sheets and bake until the edges are a deep golden brown, 18 to 20 minutes. Allow to cool completely on the sheet pans.

SAGE SHORTBREAD COOKIES



Sage Shortbread Cookies 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

Categories     Cookies

Time 1h

Number Of Ingredients 6

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
xxx confectionerss sugar for dusting

Steps:

  • 1. 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.

ROSEMARY SHORTBREAD COOKIES



Rosemary Shortbread Cookies image

With the perfect hint of rosemary and a classic buttery texture, these delicate cookies look and taste elegant. The fact that they're very easy to prepare can be our little secret.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 5-1/2 dozen.

Number Of Ingredients 5

1 cup butter, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
2 tablespoons minced fresh rosemary
1/2 teaspoon sea salt

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well., Shape into two 8-1/4-in. rolls; wrap each in plastic. Refrigerate overnight. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake at 350° for 11-13 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts : Calories 42 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 38mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

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