recipe contributed by Michele Mukatis Cultivate Health counseling service
1/4 c. plus 1/2 T. superfine sugar
1 c. all-purpose flour
1/8 tsp. salt
2 tsp. finely chopped fresh Italian parsley
1/2 tsp. each finely chopped fresh sage, rosemary, and thyme (or substitute other fresh herbs)
1 stick (1/2 c) unsalted butter, softened
1 egg white, lightly beaten
16 small fresh leaves of mixed herbs (parsley, sage, rosemary and thyme) or 16 leaves of any one herb
1 qt. fresh strawberries
Put oven rack in middle position and preheat oven to 375 degrees. Pulse 1/4 c. sugar, flour, salt, and chopped herbs in a food processor, then add butter and pulse until if just forms a dough. (it will be very crumbly) Divide dough in half and pat each half into a 7-in. Springform or cake pan. Lightly brush with egg white and arrange 4 herb leaves 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, 15-17 minutes. Cut wedges while shortbread is hot. Remove Springform pan edges and carefully remove wedges to a cooling rack with a cake-decorating knife. Allow to cool completely.
Rinse strawberries. Core them and cut into “hearts”. Place one cookie on a plate and top with 1/16th of strawberries. Serve immediately. Dress it up with clotted cream, as an accompaniment to ice cream or with lemon curd for dipping.