He just ate a fermented stinky rabbit head, maggot poop (gag), and scorpions for dessert but spit out a walnut like it’s the most bizarre thing on earth. I’m talking about you, Andrew Zimmern! My husband thinks it’s just a publicity stunt, like shoving bulls’ testicles down your throat isn’t a hard enough sell. I went on making my lemon sage shortbread cookies feeling a bit adventurous myself. —Jas
fresh sage, thinly sliced
(2 sticks) unsalted butter, room temperature
In This Recipe
Blend together first five ingredients in a food processor. Add sliced butter and process until dough comes together. Alternatively, mix ingredients with your hands. Knead until dough is pliable.
Divide the dough in half. Shape each dough piece into log about 2 inches in diameter. Chill until firm enough to slice, about 20-30 minutes.
Preheat oven to 350 degrees Fahrenheit.
Cut each dough log into 1/3 - 1/2-inch thick rounds. Place rounds on a large nonstick cookie sheet. Bake until cookies are golden, about 20-25 minutes. Notes: If you don't have nonstick sheet, line your regular baking sheet with parchment paper. Oven temperatures vary. Keep your eye on the cookies during the last 5-10 minutes of baking. Cool on racks.