Admittedly, when it comes down to it, real Italian pastries don't have a lot of sugar, especially when compared to their American counterparts. As a result, you can really taste the actual flavor of these cookies, which is to say zesty orange! Susan Gravely, who wrote the new cookbook, Italy on a Plate, stopped by Tonia's Kitchen to talk about her Orange and Sage Scented Shortbread. She says she includes orange zest in the recipe, which really helps that flavor come through. Susan told she also uses real sage leaves and mixes that with the zest. Susan loves these cookies so much, she says she's had to stop making them, because she eats them all!
Yields 2 dozen
ingredients
8 ounces unsalted butter, softened
12 cup sugar
2 cups all-purpose flour, sifted
Pinch of salt
1 tablespoon orange zest
6 fresh sage leaves, minced
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 (212 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 12-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.
