Citrus-Herb Shortbread

• 3/4 pound unsalted butter, at room temperature
• 1 cup sugar, plus extra for sprinkling
• 1 teaspoon pure vanilla extract
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon zest of any orange citrus fruit
• 1 tablespoon finely chopped fresh sage leaves (you may substitute with rosemary or thyme if preferred)

Directions

Preheat the oven to 350 degrees F and put on some Dean Martin.

With the back of a wooden spoon, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla, zest and herbs. Mix to incorporate. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix again until the dough starts to come together but do not over work the mixture. Dump that monkey onto a surface dusted with flour and shape into a flat rectangle. Wrap that sucker in plastic and chill for 30 minutes. The dough, that is… Chill the dough. You can “chill” too if you like but it is not essential to this recipe nor is it my place to instruct you to do so.

And we're back. Has it really been 30 minutes? You're not getting too anxious now, are you? Okay, roll the dough 1/2-inch thick and cut into whatever cookie sized shape you desire. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown slightly. Allow to cool to room temperature... Or, if you feel like getting wacky, drizzle with melted dark or white chocolate while cookies are still a little warm. Sprinkle with sea salt before chocolate sets. Yummers. Enjoy!