You heard it here first, folks, sage is going to be “in” this year. Too long have rosemary and thyme worn the crown, a new herb era is coming. To commemorate this revelation, we paired apricot and sage in a buttery, flaky, fantastic shortbread cookie. The fragrance of the sage paired with the sweet and tangy fruit balances beautifully with the simple cookie.
This recipe was intended to pair with a gin cocktail recipe that we are working on around here, and it did not disappoint. Sage and gin are long lost soulmates. If you’re looking for an interesting spin on a shortbread, you’ve come to the right place.
Apricot Sage Shortbread
- 1 c and 1 tbs unsalted butter, softened
- 3/4 c confectioners’ sugar
- 1 tsp vanilla
- 2 c flour
- 1/2 tsp salt
- 1/2 c dried apricots, diced
- 2 tbs sage, finely diced
- Preheat oven to 325 degrees. Prepare a baking sheet with parchment paper or foil.
- In mixing bowl, combine butter, confectioners’ sugar, vanilla, flour, sage and salt. Mix on medium until mixture is incorporated. Do not over mix. Add in apricots.
- Remove dough from bowl and wrap in plastic wrap. Put in fridge for at least one hour.
- Unwrap dough and roll out about 1/4 inch thick on a lightly floured surface. Cut out circles, and put on baking sheet about 1 inch apart.
- Bake about 13-16 minutes or until golden brown and set.