SAGE SHORTBREAD COOKIES
BUTTERY SHORTBREAD COOKIES INFUSED WITH SAGE AND COVERED IN A THIN LAYER OF SAGE DARK CHOCOLATE.
SKILL LEVEL: BEGINNER | QUANTITY: 16 COOKIES
LISTS
GROCERY LIST:
1 ½ sticks | Unsalted Butter
¼ cup | Granulated Sugar
1 cup | All-purpose Flour
¼ cup | Cornstarch
¼ teaspoon | Kosher Salt
¾ cup | Dark Chocolate Chips
Brand recommendation - Guittard Extra Dark Chocolate Baking Chips
1 large bundle | Fresh Sage
Brand recommendation - North Shore Living Sage
KITCHENWARE:
2 18x13-inch Baking Sheets
Stand Mixer or Hand Mixer w/ Large Mixing Bowl
Heat-resistant Bowl or Liquid Measuring Cup
Measuring Spoons & Cups
PREP
Helpful tips!
Let butter come to room temperature by leaving out for about 1 hour*.
*Dependent on the temperature of your home
BAKE
SHORTBREAD:
1 ½ tablespoons | Fresh Sage (about 12-20 leaves)
1 ¼ sticks | Unsalted Butter (room temperature)
¼ cup | Granulated Sugar
1 cup | All-purpose Flour
¼ cup | Cornstarch
¼ teaspoon | Kosher Salt
SAGE CHOCOLATE COATING:
1 tablespoon | Fresh Sage (about 8-14 leaves)
¾ cup | Dark Chocolate
TOPPING: (OPTIONAL)
16 small | Fresh Sage Leaves
Line baking sheets with parchment paper.
Wash, dry and chiffonade sage and set aside.
Using a stand mixer with a paddle attachment or a hand mixer, combine butter and sugar in a large bowl on medium speed until creamy. Add flour, cornstarch and salt and mix on low speed until dough forms. Add sage and mix by hand with a rubber spatula to combine.
Place shortbread dough onto plastic wrap and roll into roughly 6-inch long log that is about 2-inches in diameter. Wrap tightly in plastic wrap and chill in fridge for at least 1 hour.
Preheat oven to 350° F and place rack in the center of the oven.
Remove shortbread dough log from fridge and evenly slice into 16 cookies that are about ¼-inch thick, placing 8 cookies per baking sheet.
Bake shortbread for 15 minutes. Rotate baking sheets and swap the top and bottom racks from the first bake to ensure an even bake and bake for an additional 10-15 minutes, until cookies are lightly browned and a toasty pale color. Cool the cookies on the baking sheets for 30 minutes.
Meanwhile, make the sage chocolate coating by washing, drying and chiffonading the sage. Add to a small saucepan and lightly toast, about 1-2 minutes. Place toasted sage and chocolate in a heat-resistant bowl set over a pot of simmering water with the heat on the lowest setting. You shouldn’t need more than 2-inches of water and want to ensure the bottom of the bowl is not sitting in the water. Stir the chocolate frequently until melted.
Dip cooled cookies in melted sage chocolate, evenly coating ½ of each cookie. If adding the optional topping, press a single small sage leaf into the melted chocolate per cookie. Let sage chocolate dipped cookies harden on parchment or wax paper, about 1 hour. Don’t try to let them harden on a wire rack or the chocolate will harden around the wiring and create a mess.
Serve immediately or store leftovers in wrapped plastic or airtight container in fridge.
