This recipe takes a classic flavor, browned butter sage, and makes a very buttery shortbread like cookie out of it.
The first step is to create the brown butter sage. By simmering 2 sticks of butter with a handful of sage leaves for 10 minutes will result in effervescent caramelized butter.
Simply mix all the ingredients together and roll it into a log of dough 15 inches long and refrigerate it for 20-30 minutes. Take the egg white and lightly coat the entire log with the egg wash and spread the sanding sugar on it.
Cut the dough into 3/8 inch thick cookies and place on a baking sheet with a silpat or lined with parchment paper.
Top with some of the sage pieces for an extra crunch or leave them as is. Bake for 15 minutes at 350 F and enjoy.
Recipe
Makes: 24 cookies Time: 25 minutes + 30 minutes to chill
Ingredients
2 cups unsalted butter, cut into pieces
2 tbsp fresh sage, chopped
2 tsp pure vanilla extract
2 tsp dried sage, finely ground
2 cups all-purpose flour
1 tsp baking powder
1/2 cup granulated sugar
1/2 tsp salt
1 egg white
Sanding sugar or sprinkles to coat
Directions
Preheat oven to 350 F.
Melt the butter on medium heat with the sage leaves for 12 minutes or until the butter is browned and the sage is crisp. Strain the sage and let the butter cool for at least 10 minutes and then add the vanilla.
Sift together the flour, dried sage, baking powder, sugar, and salt in a bowl. Slowly add it to the butter mixture and stir until it can be made into one large dough ball.
Take the dough and roll it out into a log that's 15 inches long and around 2 inches in diameter. Refrigerate for 20-30 minutes or until firm, but not crumbly.
Apply the egg wash to the outside of the dough and then coat in the sanding sugar.
Cut the log into 3/8 inch slices. Be careful when doing this because the cookies can crumble if they're too cold.
Place cookies on a silpat or parchment paper on a baking sheet. These cookies don't expand much so you can really fill each baking sheet.
Bake for 15 minutes at 350 F. Cool on a wire rack and enjoy!
This recipe was adapted from Martha Stewart's brown butter cookies.
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