by drbabs
View
my 120 recipes »
Photo by drbabs
drbabs's Notes:
Expand¼ cup toasted walnuts Ask a question about this ingredient
1 cup all purpose flour Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
1/4 teaspoon fresh ground black pepper Ask a question about this ingredient
2 tablespoons sugar Ask a question about this ingredient
1 generous teaspoon of finely chopped fresh sage (5-6 large leaves) Ask a question about this ingredient
½ cup (1 stick) unsalted butter, room temperature Ask a question about this ingredient
Place walnuts in work bowl of a food processor and pulse till walnuts are the consistency of cornmeal. Add flour, salt, pepper, sugar and sage, and pulse till blended. Add butter; pulse until dough comes together. Taste it—it’s good! Shape the dough into a log about 1 1/2 inches in diameter, and wrap with plastic wrap. Chill until firm enough to slice, about 30 minutes or overnight.
Ask a question about this stepHeat oven to 350°F and place a rack in the center of the oven . Line a baking sheet with parchment. Cut the dough log into 1/3- to 1/2-inch-thick rounds; place on sheets. Bake 10 minutes. Reverse sheets front to back. Bake until cookies are golden, about 15 minutes longer. Cool thoroughly on cooling rack.
Ask a question about this stepHi--I'm so sorry they didn't work for you. We liked them, but then I like shortbread anything. The topping sounds really good, though. I don't have a lot of time for baking right now, but when I do, I'll play around with them and edit the recipe. Thanks for letting me know.
Yum! I especially love the black pepper in there...
Delicious! I love the savory slightly sweet aspect. Aargersi is on the right track I would love these with exactly the same things.
These sound so good! AND - easy enough for the likes of me! I can see them out on the table with cheeses and chutneys and salty cured meats. And pate. And champagne.
Yum! Don't forget to throw some rillettes into the mix!
What time is the party?
Yum! These sound fabulous. I love skating on the edge between sweet and savory - it's a lovely place to be.
Made these today and was very disappointed. They were very soft, crumbled in your hand and lacked flavor. I even doubled the quantity of sage. I did improvise a bit by adding a topping of finely chopped walnuts, sea salt and sugar that I sprinkled on top and lightly pressed into the rounds. If not for the topping, they would have been a total flop. Any one else have problems?