While this calls for four herbs, just one or two—rosemary and thyme, for example—would be fine.
Shortbread keeps in an airtight container up to 5 days.
Recipe information
Total Time
1 hr
Yield
Makes 16 cookies
Ingredients
Preparation
Step 1
Put oven rack in middle position and preheat oven to 375°F.
Step 2
Stir together flour, 1/4 cup sugar, salt, and chopped herbs in a bowl, then add butter and stir with a fork until mixture forms a dough. Divide dough in half and pat each half into a 6 1/2- to 7-inch round on an ungreased baking sheet. Crimp edges of rounds and cut each into 8 wedges with a sharp knife. Lightly brush with egg white and arrange 1 leaf of each herb on each wedge. Brush herbs lightly with egg white and sprinkle with remaining 1/2 tablespoon sugar. Prick each wedge once with a fork.
Step 3
Bake until golden, 15 to 17 minutes. Recut wedges while shortbread is hot, then cool completely on sheet on a rack.
