Makes16 cookies
- Active time:20 min
- Start to finish:1 hr
September 2005
While this calls for four herbs, just one or two—rosemary and thyme, for example—would be fine.
-
1
cup
all-purpose flour
-
1/4 cup plus 1/2
tablespoon
superfine granulated sugar
-
1/8
teaspoon
salt
-
2
teaspoons
finely chopped fresh flat-leaf parsley
-
1/2
teaspoon
each finely chopped fresh sage, rosemary, and thyme
-
1 stick
(1/2 cup) unsalted butter, softened
-
1
egg white, lightly beaten
-
16
small fresh parsley leaves
-
16
very small fresh sage leaves (1/2 inch)
-
16
fresh rosemary leaves
-
16
(1-inch) fresh thyme sprigs
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Put oven rack in middle position and preheat oven to 375°F.
-
Stir together flour, 1/4 cup sugar, salt, and chopped herbs in a bowl, then add butter and stir with a fork until mixture forms a dough. Divide dough in half and pat each half into a 6 1/2- to 7-inch round on an ungreased baking sheet. Crimp edges of rounds and cut each into 8 wedges with a sharp knife. Lightly brush with egg white and arrange 1 leaf of each herb on each wedge. Brush herbs lightly with egg white and sprinkle with remaining 1/2 tablespoon sugar. Prick each wedge once with a fork.
-
Bake until golden, 15 to 17 minutes. Recut wedges while shortbread is hot, then cool completely on sheet on a rack.
Cooks’ note: Shortbread keeps in an airtight container up to 5 days.