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

Instructions

1. Put oven rack in middle position and preheat oven to 375°F.
2. 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.
3. Bake until golden, 15 to 17 minutes. Recut wedges while shortbread is hot, then cool completely on sheet on a rack.