Sage Lemon Shortbread

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I love the use of a savory herb in a sweet. Green tea ice cream and thyme biscotti are delicious, so why not try sage in shortbread? These cookies were adapted from a recipe on My Baking Addiction. They were delicious on their own but were even better used as the ‘bread’ in homemade roasted strawberry  and buttermilk ice cream sandwiches for our fourth of July festivities.

Sage Lemon Shortbread (3 dozen)

2 sticks unsalted butter, softened
3/4 cup sugar
1 Tablespoon lemon zest (from 1 lemon)
1 teaspoon vanilla extract
1 egg
1 1/2 cups all purpose flour
1 cup white whole wheat flour
1 Tablespoon fresh sage, minced
3/4 teaspoon salt
Sanding sugar or Sugar in the Raw for rolling

1. In the bowl of a stand mixer, cream butter and sugar until well combined. Add lemon zest, vanilla and egg and beat until incorporated.

2. In a medium bowl, whisk together both kinds of flour, salt and sage.

3. With the mixer on low, gently add dry ingredients into butter mixture. Mix until ingredients are well combined and a stiff dough is formed.

4. Cut two large pieces of plastic wrap. Divide dough in half placing one half of the dough on each piece of plastic wrap (Note: if the dough is very soft, place in freezer for 15 minutes or until firm enough to turn into a log). Use your hands to form two 2 inch diameter logs. Open the plastic wrap and roll  logs in sanding sugar, rewrap, and roll a bit more to coat the logs well in the sugar. Wrap logs tightly in the plastic wrap, place on baking sheet and freeze logs for 1 hour or until very firm.

5. Preheat oven to 375°. Line baking sheets with parchment paper and set aside.

6. Remove dough logs from the freezer and remove the plastic wrap. Slice dough into ¼ inch thick slices and place on prepared baking sheets 1 inch apart.

7. Bake until cookies are browning on the edges, about 16-18 minutes. Allow cookies to cool on wire racks. Store cookies in an air tight container for up to 4 days.

Recipe adapted from:

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