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Author Notes: 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. —All that's Jas
cups all-purpose flour
cup powdered sugar
tablespoons fresh sage, thinly sliced
teaspoon lemon zest
cup (2 sticks) unsalted butter, room temperature
- 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.