scarborough-fair-shortbread-232644.json

{
    "directions": [
        "Put oven rack in middle position and preheat oven to 375\u00b0F.",
        "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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Bread",
        "Bake",
        "Quick & Easy",
        "Rosemary",
        "Sage",
        "Thyme",
        "Parsley",
        "Gourmet"
    ],
    "title": "Scarborough Fair Shortbread",
    "url": "http://www.epicurious.com/recipes/food/views/scarborough-fair-shortbread-232644"
}