Walnut Sage Shortbread
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Author Notes: I love shortbread. And walnuts. And sage. So why not put them all together? These cookies kind of skate on the edge of sweet and savory—a little sugar, a little salt, a little black pepper. They're really easy. And good with champagne!
- drbabs
Makes 20
- ¼ cup toasted walnuts
- 1 cup all purpose flour
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 2 tablespoons sugar
- 1 generous teaspoon of finely chopped fresh sage (5-6 large leaves)
- ½ cup (1 stick) unsalted butter, room temperature
- Place walnuts in work bowl of a food processor and pulse till walnuts are the consistency of cornmeal. Add flour, salt, pepper, sugar and sage, and pulse till blended. Add butter; pulse until dough comes together. Taste it—it’s good! Shape the dough into a log about 1 1/2 inches in diameter, and wrap with plastic wrap. Chill until firm enough to slice, about 30 minutes or overnight.
- Heat oven to 350°F and place a rack in the center of the oven . Line a baking sheet with parchment. Cut the dough log into 1/3- to 1/2-inch-thick rounds; place on sheets. Bake 10 minutes. Reverse sheets front to back. Bake until cookies are golden, about 15 minutes longer. Cool thoroughly on cooling rack.
- This recipe was entered in the contest for Your Best Walnuts & Sage
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about 1 year ago PRST
Made these today and was very disappointed. They were very soft, crumbled in your hand and lacked flavor. I even doubled the quantity of sage. I did improvise a bit by adding a topping of finely chopped walnuts, sea salt and sugar that I sprinkled on top and lightly pressed into the rounds. If not for the topping, they would have been a total flop. Any one else have problems?
about 1 year ago drbabs
Barbara is a trusted source on General Cooking.
Hi--I'm so sorry they didn't work for you. We liked them, but then I like shortbread anything. The topping sounds really good, though. I don't have a lot of time for baking right now, but when I do, I'll play around with them and edit the recipe. Thanks for letting me know.
over 1 year ago gingerroot
Yum! I especially love the black pepper in there...
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Delicious! I love the savory slightly sweet aspect. Aargersi is on the right track I would love these with exactly the same things.
over 1 year ago drbabs
Barbara is a trusted source on General Cooking.
Thanks, sdebrango. Happy New Year!
over 1 year ago aargersi
Abbie is a trusted source on General Cooking.
These sound so good! AND - easy enough for the likes of me! I can see them out on the table with cheeses and chutneys and salty cured meats. And pate. And champagne.
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
Yum! Don't forget to throw some rillettes into the mix!
over 1 year ago drbabs
Barbara is a trusted source on General Cooking.
Now you know what we're having for dinner tonight!
over 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
What time is the party?
over 1 year ago drbabs
Barbara is a trusted source on General Cooking.
When can you get here?
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
mmmmm.....yum.
over 1 year ago drbabs
Barbara is a trusted source on General Cooking.
Thanks, mrslarkin!
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
Yum! These sound fabulous. I love skating on the edge between sweet and savory - it's a lovely place to be.
over 1 year ago drbabs
Barbara is a trusted source on General Cooking.
Thank you, hla! I like that, too!