Sage Shortbread Cookies Recipes

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SAGE SHORTBREAD COOKIES

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



Sage Shortbread Cookies image

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.

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

BROWN SUGAR SAGE SHORTBREAD

Provided by Dan Langan

Time 3h

Yield 10 to 14 shortbread people

Number Of Ingredients 6



Brown Sugar Sage Shortbread image

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.

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

ROSEMARY SHORTBREAD COOKIES

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



Rosemary Shortbread Cookies image

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.

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

APRICOT, CORNMEAL, AND SAGE COOKIES

Categories     Cookies     Fruit     Herb     Dessert     Bake     Apricot     Cornmeal     Winter     Sage     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 18 cookies

Number Of Ingredients 9



Apricot, Cornmeal, and Sage Cookies image

Steps:

  • Preheat oven to 350°F. and lightly grease 2 baking sheets.
  • In a bowl whisk together butter, sugar, and egg until smooth. Sift in flour and baking soda and add apricots, sage, cornmeal, and salt, stirring until combined.
  • Drop tablespoons of dough about 1 inch apart onto baking sheets and bake in batches in middle of oven 10 minutes, or until pale golden. Cool cookies on sheets 2 minutes and transfer to a rack to cool.

1 stick (1/2 cup) unsalted butter, softened well
3/4 cup sugar
1 large egg
3/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/4 cup chopped dried apricots
2 tablespoons finely chopped fresh sage leaves
1/2 cup cornmeal
1/2 teaspoon salt

ROSEMARY SHORTBREAD AND SAGE CARAMEL COOKIE BARS RECIPE BY TASTY

Here's what you need: all purpose flour, granulated sugar, fresh rosemary, kosher salt, unsalted butter, heavy cream, fresh sage, sugar, light corn syrup, water, unsalted butter, kosher salt, white chocolate bar, heavy cream, kosher salt, pomegranate aril, pistachio, gold sprinkle

Provided by Amanda Berrill

Categories     Bakery Goods

Time 2h

Yield 24 cookies

Number Of Ingredients 18



Rosemary Shortbread And Sage Caramel Cookie Bars Recipe by Tasty image

Steps:

  • Make the rosemary shortbread: Preheat the oven to 325°F (160°C). Line a 9 x 13-inch baking dish (preferably aluminum) with parchment paper.
  • Add the flour, sugar, rosemary, and salt to the bowl of a food processor and pulse a few times to incorporate. Add the butter and pulse until pebbly and the butter chunks are no larger than the size of peas, about 20 pulses.
  • Transfer the dough to the prepared baking dish and press down with your hands or a flat-bottomed measuring cup to compact into an even layer, ensuring the dough reaches all the corners and edges.
  • Bake for 25-30 minutes, until the edges are light golden brown. Remove from the oven and let cool completely (for faster cooling, let sit at room temperature for 15 minutes, then transfer to the refrigerator or freezer). The cooled shortbread can be wrapped in plastic wrap and kept in a cool, dry place for up to 2 days.
  • Make the sage caramel: Add the heavy cream and sage to a small saucepan. Bring to a simmer over medium heat. Let simmer lightly for a moment, then remove the pot from the heat and let the sage steep for at least 20 minutes. Strain, discarding the sage leaves, and set aside.
  • Add the sugar, corn syrup, and water to a medium, heavy-bottomed saucepan and gently swirl the pot to moisten the sugar completely. Attach a candy thermometer to the pot (or have an instant-read thermometer nearby) and bring to a boil over medium heat. Cook until the temperature reaches 320°F (160°C), 5-10 minutes. Remove the pot from the heat. Gradually pour in the sage-infused cream and whisk constantly to incorporate, being careful as the mixture will bubble and sputter. Whisk in the butter and salt to combine.
  • Return the pot to the heat and cook, whisking constantly for another 5-10 minutes, until the temperature reaches 240-245°F (115-118°C). Immediately remove the pot from the heat.
  • Pour the caramel over the cooled shortbread and use an offset spatula to smooth into an even layer. Transfer to the refrigerator to let the caramel set completely.
  • Once the caramel has set, prepare the decorations, then make the white chocolate ganache: Add the white chocolate, cream, and salt to a medium heatproof bowl. Microwave in 30-second intervals until beginning to melt, then stir or whisk until smooth.
  • Pour the ganache on top of the caramel and use an offset spatula to spread into a smooth, even layer. Immediately sprinkle the pomegranate arils, pistachios, and sprinkles, if using on top. Transfer to the refrigerator to set the chocolate.
  • Once firm, cut the shortbread into squares or diamonds. The cookies can be stored in an airtight container in the refrigerator for up to 5 days.
  • Enjoy!

Nutrition Facts : Calories 220 calories, Carbohydrate 28 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, Sugar 18 grams

2 cups all purpose flour
⅔ cup granulated sugar
2 teaspoons fresh rosemary, finely chopped
1 teaspoon kosher salt
2 sticks unsalted butter, cold, cut into squares
½ cup heavy cream
5 large sprigs fresh sage
1 cup sugar
¼ cup light corn syrup
3 tablespoons water
½ cup unsalted butter
1 teaspoon kosher salt
9 oz white chocolate bar, broken into pieces
3 oz heavy cream
½ teaspoon kosher salt
pomegranate aril
pistachio, chopped, raw
gold sprinkle

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