We were inspired to use traditional stuffing flavors in a sweet and savory shortbread with sage and anise. Put these out next to the pumpkin pie.
Recipe information
Yield
Makes about 32 Servings
Ingredients
Special Equipment
Preparation
Step 1
Preheat oven to 350°. Toast panko on a rimmed baking sheet until golden, 8–10 minutes. Let cool.
Step 2
Using an electric mixer on medium-high speed, beat butter, brown sugar, chopped sage, aniseed, and salt in a large bowl until light and fluffy, about 4 minutes. Reduce speed to low, mix in panko and 1 cup flour. Form dough into a disk, wrap in plastic, and chill until firm, about 2 hours.
Step 3
Roll out dough on a lightly floured surface to about ⅛" thick. Cut out circles with cutter (or any shape you want) and place on a parchment-lined baking sheet, spacing 1" apart (for cookies with sharp edges, chill 15 minutes before baking).
Step 4
Brush rounds with egg and sprinkle with raw sugar and sage leaves. Bake until cookies are golden brown, 15–18 minutes. Let cool.
Step 5
DO AHEAD: Dough can be made 4 days ahead. Keep chilled, or freeze up to 1 month.
