Friday, January 17, 2014

Sage Shortbread {Spice it Up!}

I made these for my Spice it Up! class this afternoon. Strangely, the sage isn't as strong as I anticipated. It's a  delicate, subtle flavor. Jake liked it when he tasted it last night. We'll see what the kiddos think today.


10 T butter
1/2 C organic coconut sugar + some for rolling
2 t pure vanilla extract
1 T honey
2 T fresh chopped sage
1 egg, beaten
1-3/4 C white whole wheat flour


Preheat the oven to 375 degrees. Beat the butter and sugar until fluffy. Stir in honey until well combined. Beat in the egg, then carefully fold in the flour and sage.

Roll the dough into a long cylinder. Flatten the cylinder into a circular or rectangular shape, pressing coconut sugar into the edges. Put the dough in plastic wrap and chill for about an hour, until the dough is firm enough to slice.

Using a sharp knife, cut the dough widthwise into 1/4" slices and place, slightly apart, on the baking sheets. Sprinkle with more sugar, if desired, and bake for 16-18 minutes until slightly browned.

Transfer to a wire rack to cool completely.

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