Cooking with herbs: Sage shortbread cookies

I sowed some herbs seeds in my garden last spring and we are getting a really great harvest this year. Sage, oregano, thyme, dill, basil and parsley are growing and seems to be happy. We are using some of them fresh and the rest we are drying or freezing.

I am also looking for some new ways to use them.

I found this savory sage shortbread cookie recipe in my magazine clipping and baked them. They are delicious and very rich, just as any shortbread cookie would be. I think they taste best when served chilled. Great to pair with a glass of wine!

 I made some changes to the original recipe in the process and I would like to share how to make them:

The ingredients:

1 cup flour

1 stick unsalted butter (113 gr), at room temperature

1/2 cup shredded cheddar cheese

2 1/2 table spoon chopped sage leaves

1/4 tea spoon salt.

Mix together softened butter, cheese, salt and flour, add the chopped sage leaves. If the dough is too soft place in the fridge for about 30 minutes to harden. Roll your dough into small balls and flatten them with your palm to about 1/4" thickness. Place them on an ungreased cookie sheet, about 1" apart. Bake at 350' for about 20 minutes or until lightly golden.

They are not diet friendly but we all allow ourselves things like these from time to time, don't we? On a positive note, they are not sweet and made without sugar :)