While this calls for four herbs, just one or two rosemary and thyme, for example would be fine. Ingredients
1 cup all-purpose flour 1/4 cup plus 1/2 tablespoon superfine granulated sugar 1/8 teaspoon salt 2 teaspoons finely chopped fresh flat-leaf parsley 1/2 teaspoon each finely chopped fresh sage, rosemary, and thyme 1 stick (1/2 cup) unsalted butter, softened 1 egg white, lightly beaten 16 small fresh parsley leaves 16 very small fresh sage leaves (1/2 inch) 16 fresh rosemary leaves 16 (1-inch) fresh thyme sprigs
Preparation
Put oven rack in middle position and preheat oven to 375F.
Stir together flour, 1/4 cup sugar, salt, and chopped herbs in a bowl, then add butter and stir with a fork until mixture forms a dough. Divide dough in half and pat each half into a 6 1/2- to 7-inch round on an ungreased baking sheet. Crimp edges of rounds and cut each into 8 wedges with a sharp knife. Lightly brush with egg white and arrange 1 leaf of each herb on each wedge. Brush herbs lightly with egg white and sprinkle with remaining 1/2 tablespoon sugar. Prick each wedge once with a fork.
Bake until golden, 15 to 17 minutes. Recut wedges while shortbread is hot, then cool completely on sheet on a rack.
Cooks' note:
Shortbread keeps in an airtight container up to 5 days.
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