Sage Shortbread Cookies

Pulse flour, powdered sugar, sage and the first amount of salt in a food processor until combined. Then add the cubes of butter and pulse until the dough sticks together in a lump. (This took a few more pulses than I expected). Divide the dough in half and, with your hands, roll each into a log a bit more narrow than a store-bought cookie dough log. Chill on a baking sheet in the refrigerator for 30 minutes.

Meanwhile, preheat oven to 350ºF. Remove the dough from the refrigerator and slice each log into ½-inch-thick slices. Place the cookies onto two baking sheets that you’ve lined with parchment paper, leaving an inch or two between each. Bake for 20-25 minutes, swapping sheets halfway so that each sheet is on the top rack for an equal amount of time.

Remove from the oven when they are slightly golden at the edges. Immediately sprinkle with remaining kosher salt (if you like a salty shortbread) and the vanilla bourbon sugar. Cool on a rack before serving.

Adapted from Bon Appetit.