Shortbread is a versatile and quick cookie to bake. It freezes well, too. You can make a simple version with a little vanilla, skipping the flavors below. Another delightful variation? Cut the shortbread into bars and dip them individually into chocolate.
For a simple yet elegant dessert, Gravely serves these cookies with "the best vanilla ice cream I can find and a little limoncello on top!" Food Seen
Yields 2 dozen
- 8 ounces unsalted butter, softened
- 1/2 cup sugar
- 2 cups all-purpose flour, sifted
- Pinch of salt
- 1 tablespoon orange zest
- 6 fresh sage leaves, minced
Divide the dough into two equal portions and roll out 2 (2 1/2- to 3-inch diameter) logs on a lightly floured surface. Wrap with plastic wrap, and chill the dough for at least two hours.
Preheat the oven to 325 degrees F.
Cut the cookies into 1/2-inch slices and place on a parchment-lined baking sheet. Bake for 25 minutes. Check after 20 minutes for doneness; cookies should be slightly firm to the touch.
Remove with a spatula to a wire cooling rack and serve warm, or at room temperature.
Recipe from Frances and Ed Mayes
Recipe reprinted with permission from “Italy on a Plate” by Susan Gravely (Vietri Publishing, 2023).
