Now that it’s officially Christmas time, visions of cookies and candy are dancing in my head. I have my standards that I make every Christmas such as Cranberry-Pistachio Biscotti, Rocky Road Fudge with Homemade Marshmallows, and Caramels, but I also like to add in several cookies just for fun. My mother-in-law is crazy about shortbread so I am always on the look-out for good recipes. I adapted a reliable standard recipe to incorporate parsley, sage, rosemary and thyme (yes, after the famous song) and the result is an irresistibly sweet-savory cookie. If you know a shortbread lover, it makes a fine gift.
1 cup all-purpose flour
¼ cup plus ½ tablespoon superfine granulated sugar
⅛ teaspoon salt
2 teaspoons fresh flat-leaf parsley, finely chopped
½ teaspoon fresh sage, finely chopped
½ teaspoon rosemary, finely chopped
½ teaspoon thyme, finely chopped
1 stick (½ cup) unsalted butter, softened
Put oven rack in middle position and preheat oven to 375°F.
Stir together flours, ¼ cup sugar, salt, and chopped herbs in a bowl, then add butter and stir with a fork until mixture forms a dough. Divide dough in half and pat each half into a 6-inch round on an ungreased baking sheet. Crimp edges of rounds and cut each into 8 wedges with a sharp knife. Sprinkle with remaining ½ tablespoon sugar.
Bake until golden, about 15 minutes. Re-cut wedges while shortbread is hot, then cool completely on sheet on a rack. Makes 16 cookies