Citrus-Sage Shortbread Cookies

Makes 20


8 sage leaves
3 cups all-purpose flour
Zest of 2 lemons
¾ teaspoon kosher salt
¾ lb. unsalted butter, soft
1 ½ cups sugar
1 ½ cups confectioner’s sugar + plus extra for dusting
Parchment paper or plastic wrap


Add sage leaves and 1 cup of flour to a food processor. Pulse the mixture until evenly combined. Pour the sage-flour mixture in a large mixing bowl. Add remaining flour and salt to the mixture then set aside. Next, using a KitchenAid or hand mixer, beat the butter until smooth. Add sugar and lemon zest and cream mixture until smooth. Gently fold in the dry mixture and combine until smooth and uniform, making sure not to over-mix. Place a sheet of parchment paper or plastic wrap on a large flat surface. Spoon a few dollops of the cookie dough onto the center of the surface. Then, bring the bottom edges of the parchment paper or plastic wrap to meet the top edges. Crease where the dough meets the wrap. Roll the wrap upwards tightly to form a cylinder. Repeat process until all of the dough is used. Let the dough chill until firm. Once chilled, slowly peel away the wrap from the dough. Preheat the oven to 350 degrees F. Then cut the dough into ½ inch thick coins. Place the cookies onto a greased baking sheet. Bake for 8-10 minutes. Let the cookies cool and finish with a light dusting of confectioner’s sugar.

Pair with our 2014 Cabernet Sauvignon

Photo by Andrea Hubbell

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