Best Sage Scented Shortbread Recipes

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 image

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.