Honey Sage Shortbread Cookies

  • 2 sticks (1 cup) unsalted butter, room temperature
  • 1/2 cup powdered sugar
  • 2 Tablespoons honey
  • 2 cups flour, sifted
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 Tablespoon thinly sliced fresh sage (if using dried sage – the fluffy kind, not the powdered – I’d say cut it down to 1 1/2 to 2 teaspoons)
  • granulated sugar for sprinkling

Combine sifted flour, salt, baking powder and sliced sage in a small bowl. Place butter, powdered sugar and honey in a large food processor and mix until smooth. Pour flour mixture into food processor and mix evenly.

*note: I’m sure you can get the same results with a hand mixer, or even a pastry cutter and some elbow grease. I just wrote what I did this time around.

Divide the dough in half (it will be a rather sticky blob). Put half of the dough on a large piece of plastic wrap. Shape each half of the dough into a log, rolling outward from the middle, until the diameter is about 1 to 1 1/2-inches. I think mine were between 12 and 18 inches long. Chill the dough at least 30 minutes.

Preheat oven to 300.

Line two baking sheets with parchment paper. Using a sharp knife, slice each log of dough into 1/2-inch thick circles. Your shortbread cookies will be about the size of a half-dollar when they bake up. I was able to fit 8 rows of 6 cookies on two standard cookie sheets. They puff up a bit because of the baking powder, but none ended up touching.

Sprinkle the tops of the cookie dough with sugar.

Bake for 20 minutes on a standard cookie sheet, and 25 minutes if your cookie sheet is insulated.

Cool cookies before removing.

Makes 8 dozen mini cookies.

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