When shortbread meets a shortcut. This is exactly what these are — a simplified way of making beautiful little shortbread cookies that doesn’t involve rolling out the dough or cookie cutters. You just press the dough into your bundt pan, and voila. I like playing up the savory factor of my shortbread (so I don’t feel as bad eating them for dinner) so I add sage and everything bagel seasoning. Sounds weird, I know, but take a chance on this internet stranger.
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Prep pan
- 1/3 cup dark brown sugar
- 1/3 cup confectioners’ sugar
- 6 fresh sage leaves, left whole
- 4 tsp of finely chopped sage
- ¼ tsp black pepper
- 2 1/4 cups all-purpose flour
- 1 cup (2 sticks) salted butter
- Everything Bagel Seasoning, a good pinch
- Sugar, a good pinch
Instructions
Step 1
In a medium saucepan, combine the butter and sage leaves and black pepper. Heat until just melted. Set aside so it cools slightly. Once cool, remove the sage leaves.
Step 2
In the bowl of your stand mixer fitted with the paddle attachment, combine the dark brown sugar, confectioners’ sugar, and chopped sage. Add the flour and mix to combine. Add the melted butter and blend on low until a smooth dough forms. Scrape the bowl and paddle and blend for another 15 seconds.
Step 3
Place the dough onto a piece of plastic wrap, flatten into a disk and wrap. Allow the dough to chill for at least two hours or up to overnight.
Step 4
When ready to bake, preheat your oven to 350° and prep your mini bundt pan with bundt gunk or spray with non-stick spray. Once your pan is prepped, sprinkle everything bagel seasoning into each bundt cavity and a sprinkle of sugar. Press in your dough and bake until golden brown (start checking at 15 minutes).
Step 5
Once out of the oven, let the bundts come to room temperature before removing them from the pan.
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