Brought to us by BCV associate Julia, this is one of her go-to recipes!
rosemary & sage shortbread
1 cup all-purpose flour
1/4 cup plus 1/2 tablespoon superfine granulated sugar
1/8 teaspoon salt
1/2 teaspoon each finely chopped fresh rosemary and sage
1 stick (1/2 cup) unsalted butter, softened
1 egg white, lightly beaten
16 fresh sage leaves
– put oven rack in middle position and preheat to 375 degrees
– stir together flour, 1/4 cup sugar, salt and chopped herbs in a bowl, then add butter and stir with a fork until mixture forms a dough. pat dough into a 6-inch by 12-inch rectangle on an ungreased baking sheet. cut into 15 rectangles using a sharp knife. lightly brush with egg white and arrange 1 sage leaf on each rectangle. brush herbs lightly with egg white and sprinkle with remaining 1/2 tablespoon sugar. prick each rectangle with a fork.
– bake until golden, 15 to 17 minutes. recut rectangles while shortbread is hot, then cool completely on a wire rack.
shortbread keeps in an airtight container up to 5 days.