Sage, Asiago, and Pecan Savory Shortbread Coins
Makes 24 cookies
  • ½ cup (113 grams) unsalted butter, softened
  • 1 cup (99 grams) packed finely shredded Asiago cheese
  • 2 tablespoons (14 grams) finely chopped pecans
  • 1 teaspoon minced fresh sage
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) ground black pepper
  • 1¼ cups (156 grams) all-purpose flour
  • 1 large egg white (30 grams)
  • Garnish: fresh sage leaves, pecan halves
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, about 1 minute. Add Asiago, pecans, sage, salt, and pepper, beating until combined. With mixer on low speed, gradually add flour, beating until large clumps form, 2 to 3 minutes. Turn out dough, and gently knead until no longer crumbly. Shape into a 9½-inch-long log. Wrap in plastic wrap, and freeze for 1 hour.
  2. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  3. Cut log into 24 (⅜-inch-thick) slices. Place about 1 inch apart on prepared pan. Brush with egg white. Top with sage or pecans, if desired.
  4. Bake until very lightly browned on bottom, 18 to 20 minutes. Let cool completely on pan. Store in an airtight container for up to 2 weeks.
Recipe by Bake from Scratch at