Sage Shortbread Cookies

1. 1

   Pulse flour, powdered sugar, sage and the first amount of salt in a food processor until combined. Then add the cubes of butter and pulse until the dough sticks together in a lump. (This took a few more pulses than I expected). Divide the dough in half and, with your hands, roll each into a log a bit more narrow than a store-bought cookie dough log. Chill on a baking sheet in the refrigerator for 30 minutes.

2. 2

   Meanwhile, preheat oven to 350u00b0F. Remove the dough from the refrigerator and slice each log into 1/2-inch-thick slices. Place the cookies onto two baking sheets that you've lined with parchment paper, leaving an inch or two between each. Bake for 20-25 minutes, swapping sheets halfway so that each sheet is on the top rack for an equal amount of time.

3. 3

   Remove from the oven when they are slightly golden at the edges. Immediately sprinkle with remaining kosher salt (if you like a salty shortbread) and the vanilla bourbon sugar. Cool on a rack before serving.

4. 4

   Adapted from Bon Appetit.

* Per serving · 4 servings · Values may vary.

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