Brown Butter Sage Shortbread
- 8 ounces (2 sticks) unsalted butter
- 5 teaspoons dried sage leaves, divided
- 2 teaspoons orange zest
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 20 small fresh sage leaves (optional)
- Melt butter, 4 teaspoons dried sage and orange peel in small sauce pan over medium heat. Stirring, cook until butter begins to brown.
- Strain into bowl of stand mixer fitted with the paddle attachment and allow to cool to room temperature.
- Once cool, beat butter for about 1 minute. Add powdered sugar and continue to beat until fluffy and lemony yellow, about 2 minutes, occasionally scraping the sides of bowl. Beat in vanilla.
- Whisk together flour and salt. Add flour mixture and mix on low speed, scraping sides if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
- Using your hands, roll cookie dough into a 10-inch-long log (about 3 inches in diameter). Wrap in plastic wrap and chill in refrigerator for at least one hour.
- While dough chills, combine sugar and 1 teaspoon of dried sage leaves in a bowl and press through a strainer to break up the sage. Set aside.
- Preheat oven to 350°F.
- Once cold, cut the log into twenty 1/2-inch-thick disks. Place disks on parchment-lined cookie sheet. Sprinkle with Sage Sugar. If desired, press a small, fresh sage leaf onto the top of each cookie.
- Bake for 15 minutes or until lightly browned around the edges.
- Remove from pan and let cool completely on a wire rack. Cookies can be stored at room temperature in airtight container for up to one month.
- Serve with Starbucks Natural Fusions Caramel.
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