He just ate a fermented stinky rabbit head, maggot poop (gag), and scorpions for dessert but spit out a walnut like it’s the most bizarre thing on earth. I’m talking about you, Andrew Zimmern! My husband thinks it’s just a publicity stunt, like shoving bulls’ testicles down your throat isn’t a hard enough sell. I went on making my lemon sage shortbread cookies feeling a bit adventurous myself.
Wait! There is fresh sage in those cookies?
Why, yes. You may think putting herbs in cookies is bizarre too, but I assure you it’s not. Although, I almost made half a batch thinking they can’t be good. Actually, if it wasn’t for the Recipe Showdown challenge I would’ve never made these. Ann, our February host, gave us sage as an ingredient and I wanted to make her proud. I could’ve easily just entered my herb roasted chicken recipe, but how exciting is that? After all, Ann made cookies with Gorgonzola for our January challenge. Gorgonzola is to Ann what walnuts are to Andrew.
She was brave and I wanted to be brave too.
The cookies are slightly sweet, buttery, and herby with a great texture. I ate five in a row while photographing them when they were still warm. The usually astringent sage flavor doesn’t dominate and the hint of lemon brightens up the aroma. This is not the strangest cookie I’ve made. There is a recipe for peanut butter and bacon cookies somewhere on the blog. If you’re interested search for it, but I’m not giving you the link because it’s an ancient post and I’m embarrassed by the photo. But the cookies were excellent.
So put on your Andrew Zimmern alter ego and be adventurous! You won’t regret it. Bring them to parties, serve them with goat cheese or your favorite chutney. They also make a great gift, especially if you stamp a note like ‘homemade’ or ‘made with love’. Think Christmas. Too soon? OK, then pin them to your Christmas board for later.
Lemon Sage Shortbread CookiesThere's nothing #bizarre about lemon #sage #shortbread #cookies. They make you keep coming… Click To Tweet
Makes (about) 30
2 cups all-purpose flour
½ cup powdered sugar
2 tablespoons fresh sage, thinly sliced
1/2 teaspoon salt
1 teaspoon lemon zest
1 cup (2 sticks) unsalted butter, room temperature
Blend together first five ingredients in a food processor. Add sliced butter and process until dough comes together. Alternatively, mix ingredients with your hands. Knead until dough is pliable.
Divide the dough in half. Shape each dough piece into log about 2 inches in diameter. Chill until firm enough to slice, about 20-30 minutes. [I’m inpatient and put my dough in the freezer to chill faster but it crumbled when I tried to slice it. Then I let it out to warm up. You know that saying ‘hurry up and wait’? My life in a nutshell, ha!]
Preheat oven to 350 degrees Fahrenheit.
Cut each dough log into 1/3 – 1/2-inch thick rounds. Place rounds on a large nonstick cookie sheet.
Stamp cookies with a cookie stamp to add a personal touch, if you desire.
Bake until cookies are golden, about 20-25 minutes.
Notes: If you don’t have nonstick sheet, line your regular baking sheet with parchment paper. Oven temperatures vary. Keep your eye on the cookies during the last 5-10 minutes of baking. Cool on racks.
P.S. No fingers were cut in the making of the cookies.
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