Sage Cornmeal Shortbread
A very unusual cookie with the subtle taste of sage. All at the same time they are sweet, savory, and salty. These are better made by hand than with a mixer.
Yield: about 32 cookies
- 1 C. (125 g) flour
- 1/2 C. (75 g) cornmeal
- 1/3 C. (75 g) sugar
- 1 tsp. dried sage (this can be rubbed or powdered)
- 1/2 tsp. coarse salt, preferrably
- 2/3 C. (150 g) butter, at room temperature*
1. Combine flour, cornmeal, sugar, sage, and salt in a bowl; set aside.
2. With a wooden spoon or hand mixer, cream butter until creamy. Stir in flour in 2 or 3 portions, mixing until smooth.
3. Divide the dough in half; shape each piece into a log 1 1/2 inches (4 cm.) in diameter. Wrap with plastic wrap and chill until firm, at least 30 minutes. This can be made several days ahead.
4. Using a sharp knife, cut each log into 1/4-inch (1 cm.) slices.
5. Place on an ungreased cookie sheet and bake at 350° F (180° C) for 15-20 minutes. If all your cookies fit on one sheet, bake them on the center rack; if you use 2 cookie sheets, reverse the sheets halfway through the baking time.
6. Place on cooling racks and cool completely before serving.
*If given the option, you may want to use unsalted butter given the coarse salt being used in the cookies.
If you enjoyed this recipe you might want to purchase the PDF version of Debbie’s cookbook Around Our Table, a great way to keep your recipes handy no matter where you are in the world. For more information, go to http://ciaofromdebbie.com/cookbooks/
For additional recipes, please visit: http://ciaofromdebbie.com
About the authorView all articles by: Debbie Peck
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