Three weeks ago, my friend Eric sent around an invite to a scotch tasting party. Then, the week of the party, he and Brian found themselves on a flight bound for an impromptu work week in Ireland and the party was postponed until this weekend. For obvious reasons, the party morphed into a scotch and Irish whiskey tasting party, but I didn’t hear anyone complaining.

I had fun expanding my Irish whiskey repertoire beyond the bounds of Jamesons (although I’ll admit, it’s going to take a little more time for me to acquire a taste for Connemara peated single malt), and with the Michel Couvreur 12 year scotch, it was love at first sip.

When Eric requested cookies for the party, I began thinking about flavors and textures that would pair well with the booze. Chocolate is an obvious choice, and Eric had requested the double chocolate cookies specifically, but I wanted to bring something else along with those chocolate monsters. 

These cookies, with their tender crumble, subtle salty-sweetness, and intense butter flavor, with just a hint of sage were the perfect accompaniment to the scotch and provided a nice contrast to the array of chocolate treats. 

I made them a bit chunkier than they were intended, as they were finger food for a party and it’s hard to commit to one large cookie when there are so many others to try (so many cookies, so little time…sigh). I was pleased when one guest asked to take some with her as she was leaving. Having brought all of the cookies to Eric’s, I’m now wishing I had saved just one for an afternoon tea snack. Guess I’ll have to make these again.

Sage-Scented Shortbread
adapted from Bon Appetit, November 2007 

2 cups all purpose flour

1/2 cup powdered sugar

4 tablespoons thinly sliced fresh sage leaves (this is doubled from the original recipe, but I think does a better job of providing the “scent” of sage without it being overpowering)

1 teaspoon coarse kosher salt

1 cup (2 sticks) unsalted butter, cut into 1/2-inch-thick pieces, room temperature

Blend first 4 ingredients in processor. Add butter; using on/off turns, process until dough comes together. Divide in half. Shape each dough piece into log about 1 1/2 inches in diameter (I shaped  the dough using a piece of waxed paper to squeeze and roll it into logs before wrapping them tightly in plastic wrap). Chill until firm enough to slice, about 30 minutes.

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment. Cut each dough log into 1/3- to 1/2-inch-thick rounds; place on sheets. Bake 10 minutes. Reverse sheets so bottom sheet is on top rack of oven and top sheet is on bottom rack. Bake until cookies are golden, about 15 minutes longer. Cool on racks.