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
Combine the butter and sugar in a medium bowl and beat until fluffy. Add the flour, salt, zest, and sage leaves, and mix until the dough comes together.
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).