Herb Shortbread


Herb Shortbread
Submitted by Susan W, Dracut. From Organic Gardening Magazine

The trick to making great shortbread is processing the dough just long enough so that it can be rolled out but is still a little crumbly.  These sweet/savory cookies are perfect served after dinner with fruit and cheese.


  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 cup flour
  • 1/2 cup herb butter (see below)


  1. Preheat oven to 300 degrees.
  2. Place sugar, salt, and flour in a food processor and pulse to combine.  Cut butter into 1/2 inch chunks, add to the processor, and pulse until butter is evenly distributed and dough holds together when pinched.
  3. Dump dough onto parchment paper and form into an evenly thick rectangle.  Roll out with a lightly floured rolling pin until the rectangle is 6 inches by 8 inches.  Using a straight edge as a guide, cut the rectangle into 1-inch crosswise strips and then half-wise to form 16 1 by 3 inch cookies.  Prick each cookie four times with the tines of a fork.  Carefully place on a parchment lined baking sheet.
  4. Bake for 23 to 26 minutes, or until the cookies are set and just starting to turn golden (not browned).  Cool on racks before serving.  Store in an airtight container.

Herb Butters:  Any combination works well

Sage Orange Butter: 2 packed tablespoons of torn sage leaves and 2 tablespoons grated orange rind per 1/2 cup butter.

Basil-Lemon Butter: 4 packed tablespoons of torn basil leaves and 2 tablespoons grated lemon rind per 1/2 cup butter.


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