Savory Mushroom and Sage Shortbread
1/2 c. white sugar
1 T. minced fresh sage leaves
2 c. whole wheat flour
2 c. unbleached white flour
3 sticks salted butter, at room temperature
1/2 c. The Tasteful Olive Mushroom and Sage infused olive oil
Sea salt (such as Fleur de Sel), for topping (available at The Tasteful Olive)
Preheat the oven to 375 degrees. In a food processor, pulse the sugar and sage leaves until sage is finely minced and evenly distributed in the sugar. Add the flour and pulse to blend. In a mixer with paddle attachment, cream butter, olive oil and flour mixture. Spread dough evenly in ungreased jelly roll pan (10x15x1) using an off-set spatula, then gently press down fo firm the dough and smooth its surface. Mark around the edges and lightly in the center, with the tines of a fork. Sprinkle lightly with sea salt.
Bake until pale golden, 20-30 minutes, rotating the pan 180 degrees halfway through the cooking time. Do not over brown the shortbread; it should remain pale in color. Remove from the oven and use a sharp knife to score the warm shortbread into diamonds or squares. Set aside to cool before removing from the pan.
Author: Chef Kay Tucker
