1 ½ cups (192g) Cascade Milling Organic All-Purpose Flour

4 ounces (113g) of unsalted butter

½ cup (100g) granulated sugar

½ (3.0g) teaspoon salt

½ cup (60g) chopped walnuts or pecans

1. ½ tbsp (22g) of milk

½ tbsp (0.85g) chopped rosemary

¼ tbsp (1g) chopped sage

½ tsp (4.2g) vanilla extract

¼ tsp (1.15g) baking powder

Brown sanding sugar or coarse smoked sugar

Making the brown butter:

1- Brown the butter in a pan over medium heat. Keep an eye on the butter, swirl, or whisk so it does not burn.

2- Once melted let the butter cool in the mixing bowl and mix until the butter is creamy.

3- Mix in the melted butter, the sugar, vanilla, milk.

Making the shortbread:

4- In another bowl, blend the flour, salt, baking powder and herbs.

5- Add flour blend and nuts to the wet butter mixture and mix until it holds together.

6- On a clean surface, roll the dough in a 1” diameter log.

7- Wrap into a plastic film and refrigerate for at least one hour.

8- Preheat the oven to 350 degrees F.

9- Slice the dough log in 1/3” thick and place it on parchment paper on a baking sheet.

10- Sprinkle the cookies with coarse sugar and some chopped herbs before baking for 15 to 20n minutes.

11- Cool on a wire rack. Serve with a sharp or very creamy cheese.