Recipe

Sweet and Salty Herbed Shortbread

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merrill's Notes: Several weeks ago, Amanda and I received a delicious assortment of goodies from Maggie Battista (alias eatboutique) that included an addictive sweet and savory shortbread with herbs in it...
Several weeks ago, Amanda and I received a delicious assortment of goodies from Maggie Battista (alias eatboutique) that included an addictive sweet and savory shortbread with herbs in it. Neither of us could get enough of the buttery, fragrant cookies -- we had to ration out the package so that we wouldn’t eat it all at once.

Then a week or two later, I was at my friend Sara's for dinner, and she set out a little plate of homemade sage shortbread rounds for dessert. Inspired by this coincidence, I decided to include my own version of Sara's crumbly, sage-infused treats in a column on Summer Berry Desserts I was working on for the Boston-based magazine The Herb Quarterly.

Below is an adapted recipe that calls for the addition of any fresh herb of your choosing. I'd probably recommend using hardier varieties like sage, rosemary and thyme over herbs like tarragon or basil that bruise easily. But why not experiment?

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Serves about 27 pieces

1 cup all-purpose flour Ask a question about this ingredient

1/4 teaspoon kosher salt Ask a question about this ingredient

2 tablespoons plus 1 teaspoon sugar Ask a question about this ingredient

1 teaspoon finely chopped fresh herbs (sage, rosemary, thyme, lavender, etc.) Ask a question about this ingredient

1 stick unsalted butter at room temperature Ask a question about this ingredient

Put a rack in the center of the oven and heat it to 350 degrees. Sift the flour and salt into a medium bowl. In a small bowl, use your fingers to gently rub together 2 tablespoons of the sugar and the chopped herbs (this will help release the oils). Whisk this mixture into the flour.
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Cut up the butter into chunks and add it to the flour, stirring with a fork to make a soft dough. Gently pat the dough into a 9-inch round or square baking pan. Prick the dough all over with a fork and sprinkle the remaining teaspoon of sugar evenly over the dough.
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Bake the shortbread for 20 to 30 minutes, until it is golden and no longer looks at all wet. Using a very sharp knife, score into fingers, squares or wedges while it is still quite warm, and let it cool completely in the pan before separating the pieces.
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4 Comments on Sweet and Salty Herbed Shortbread

Panfusine added 5 months ago

Just made this today.. Its to DIE for!

Panfusine added 5 months ago

Just made this today.. Its to DIE for!

BlissfulBaker added 6 months ago

I made this today & it was delicious! However, I had some challenges. The dough stayed pretty crumbly & didn't want to pull together. I decided to just transfer the crumbles to the pan & pat it down, but then it wanted to stick to my fingers instead of the pan. I finally decided to just chill the dough & roll it out for cut-out cookies. The result were cute little butterflies that tasted wonderful.