Echo Dell Farm's Essence of the Prairie Bison Stew with Savory Sage Cornbread as featured in KANSAS! 2026, Vol 82, issue 2

Dining at Echo Dell Farm is a culinary experience and a pleasure! Sue Shoemaker-Shea and her staff not only dish up delicious food but create a memorable evening that begins with cocktails or mocktails and ends with pots of French press coffee. We were there in the fall so we dined in the house that's filled with art and interesting decor,  but when the weather allows, guests dine under the trees (see photos below). Friendly and attentive staff ,as well as conversations with fellow diners added to the evening. 

Photo courtesy of Echo Dell Farm)

I covered this unique farm-to-table dining establishment (that's located in a rural setting in the North Central part of Kansas) as a part of the Taste section of KANSAS! Magazine's 250 Years of America issue. The main course was Seared Bison Ribeye Au Poivre, Chef Chris provided a simpler at-home recipe that features bison (or beef) stew. (KANSAS! Magazine 2026, vo. 82, issue 2, pp. 58-63)  

Menu for our seven-course meal. 

RECIPE

According to Chef Chris Coffman, “This is a true one-pot meal, a hearty and soulful stew that is perfect for a cold day, inspired by the spirit of the Kansas prairie. The secret is patience—browning the meat properly and letting it simmer slowly creates an incredibly rich flavor that can't be rushed.”  He added, “Beef can also be substituted for bison.”  

Essence of the Prairie Bison Stew with Savory Sage Cornbread  

8 servings

 

INGREDIENTS 

For the Bison Stew:

2 pounds bison (or beef) chuck roast, cut into 1.5-inch cubes 

1/3 cup all-purpose flour

1/2 teaspoon smoked paprika

1 teaspoon kosher salt & 1/2 teaspoon freshly ground black pepper 

3 ounces bacon or salt pork, diced 

1 large yellow onion, chopped

2 carrots, peeled and cut into1/2-inch thick half-moons

2 celery stalks, chopped (about 1/2-inch thickness)

3 cloves garlic, minced

1 cup dark beer (like a Stout or Porter) or strong black coffee

4 cups beef broth, low sodium

1 bay leaf

3 sprigs fresh thyme

1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes

2 parsnips, peeled and cut into 1-inch cubes

1 tablespoon Worcestershire Sauce

Fresh parsley, chopped (for garnish)

 

For the Cornbread:

1 cup yellow cornmeal

3/4 cup all-purpose flour

1 1/2 tablespoons granulated sugar

2 teaspoons baking powder

3/4 teaspoon coarse sea salt or 1/2 teaspoon fine sea salt 

1 large egg

1 cup buttermilk

1/4 cup unsalted butter, melted

3/4 cup sharp Cheddar cheese, shredded

1 1/2 tablespoon fresh sage, finely chopped

 

INUSTRUCTIONS:

Prepare the Bison: In a large bowl, whisk together the flour, smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the bison cubes and toss until they are evenly coated.

Brown the Meat: In a large, heavy-bottomed Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Working in batches, brown the floured bison cubes on all sides until a deep, dark crust forms; if needed, add additional cooking oil. Set the browned meat aside.

Build the Flavor Base: Add the onion, carrots, and celery to the pot; add additional cooking oil as needed. Sauté for 8-10 minutes, scraping up any browned bits from the bottom, until softened. Add the minced garlic and cook for another minute until fragrant.

Deglaze and Simmer: Pour in the dark beer or coffee to deglaze, scraping the bottom vigorously. Let it reduce for 2 minutes. Return the browned bison to the pot. Add the beef broth, bay leaf, and thyme. Bring to a simmer, then reduce the heat to low, cover, and let it gently bubble for at least 2 hours, the longer you let it go, the more tender it will become. 

Add Vegetables: Add the potatoes and parsnips. Return to a simmer, cover, and cook for another 45-60 minutes, until the vegetables and bison are completely fork-tender.

 

Make the Cornbread: While the stew finishes, preheat your oven to 400°F (200°C). Grease an 8-inch cast-iron skillet. In a bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the egg and buttermilk. Pour the wet into the dry, add the melted butter, and mix until just combined. Fold in the Cheddar and sage. Pour the batter into the skillet and bake for 20-25 minutes, just until a toothpick inserted in the center comes out clean.

Finish the Stew: Remove the bay leaf and thyme stems. Stir in the Worcestershire sauce and reserved bacon. Season to taste.

 

Serve: Ladle the hot stew into bowls, garnish with parsley, and serve with a warm slice of the cornbread.

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A few photos courtesy of Echo Dell Farm that highlight their outdoor dining venue, table settings, etc. 

Appropriately dubbed hand-crafted cocktails (Echo Dell Sunset, Neighbor Karen's Caramel Apple, Farmer's Old Fashioned are available in the Grain Bin Bar (photo courtesy of Echo Dell Farm).

Barry and I enjoyed every minute of our evening at Echo Dell Farm!

Recipe without photos . . . Essence of the Prairie Bison Stew with Savory Sage Cornbread  

8 servings

 

INGREDIENTS 

For the Bison Stew:

2 pounds bison (or beef) chuck roast, cut into 1.5-inch cubes 

1/3 cup all-purpose flour

1/2 teaspoon smoked paprika

1 teaspoon kosher salt & 1/2 teaspoon freshly ground black pepper 

3 ounces bacon or salt pork, diced 

1 large yellow onion, chopped

2 carrots, peeled and cut into1/2-inch thick half-moons

2 celery stalks, chopped (about 1/2-inch thickness)

3 cloves garlic, minced

1 cup dark beer (like a Stout or Porter) or strong black coffee

4 cups beef broth, low sodium

1 bay leaf

3 sprigs fresh thyme

1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes

2 parsnips, peeled and cut into 1-inch cubes

1 tablespoon Worcestershire Sauce

Fresh parsley, chopped (for garnish)

 

For the Cornbread:

1 cup yellow cornmeal

3/4 cup all-purpose flour

1 1/2 tablespoons granulated sugar

2 teaspoons baking powder

3/4 teaspoon coarse sea salt or 1/2 teaspoon fine sea salt 

1 large egg

1 cup buttermilk

1/4 cup unsalted butter, melted

3/4 cup sharp Cheddar cheese, shredded

1 1/2 tablespoon fresh sage, finely chopped

 

INUSTRUCTIONS:

Prepare the Bison: In a large bowl, whisk together the flour, smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the bison cubes and toss until they are evenly coated.

 

Brown the Meat: In a large, heavy-bottomed Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Working in batches, brown the floured bison cubes on all sides until a deep, dark crust forms; if needed, add additional cooking oil. Set the browned meat aside.

 

Build the Flavor Base: Add the onion, carrots, and celery to the pot; add additional cooking oil as needed. Sauté for 8-10 minutes, scraping up any browned bits from the bottom, until softened. Add the minced garlic and cook for another minute until fragrant.

 

Deglaze and Simmer: Pour in the dark beer or coffee to deglaze, scraping the bottom vigorously. Let it reduce for 2 minutes. Return the browned bison to the pot. Add the beef broth, bay leaf, and thyme. Bring to a simmer, then reduce the heat to low, cover, and let it gently bubble for at least 2 hours, the longer you let it go, the more tender it will become. 

 

Add Vegetables: Add the potatoes and parsnips. Return to a simmer, cover, and cook for another 45-60 minutes, until the vegetables and bison are completely fork-tender.

 

Make the Cornbread: While the stew finishes, preheat your oven to 400°F (200°C). Grease an 8-inch cast-iron skillet. In a bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the egg and buttermilk. Pour the wet into the dry, add the melted butter, and mix until just combined. Fold in the Cheddar and sage. Pour the batter into the skillet and bake for 20-25 minutes, just until a toothpick inserted in the center comes out clean.

 

Finish the Stew: Remove the bay leaf and thyme stems. Stir in the Worcestershire sauce and reserved bacon. Season to taste.

 

Serve: Ladle the hot stew into bowls, garnish with parsley, and serve with a warm slice of the cornbread.

 

Butternut Squash Risotto made with orzo

Risotto is defined as an Italian dish of rice (traditionally arborio) cooked in stock with other ingredients such as meat and vegetables. However, we prefer to use orzo pasta in place of the rice. I personally think it is the ultimate mac and cheese the starch minus the usual cheddar or processed cheese. As the pasta cooks, the starch is slowly released resulting in a dish with a super creamy creamy texture. 

Last night I paired it with butternut squash – some of the last of last summer’s garden produce that has been in cool storage. Although this could certainly stand alone as an entreé, we served it alongside roasted chicken. 

Butternut Squash Risotto made with orzo   4 servings 


1 tablespoon olive oil 

1 medium yellow onion, chopped

1/2 teaspoon kosher salt, plus more to taste

Freshly ground black pepper

2 cups cubed butternut squash, 1/4-inch cubes

2 garlic cloves, minced

1 teaspoon chopped sage leaves

1 cup uncooked orzo

1/2 cup dry white wine

4 cups warmed broth (I used chicken beef or vegetable works, too)

Small sage leaves or Chopped parsley or, optional, for garnish

1/2 cup grated Parmesan cheese, optional, for serving

1. In a medium to large stock pot, heat the oil over medium heat. Add the onion, salt and several grinds of pepper, and cook for 2 to 3 minutes. Add the butternut squash and cook for 6 to 8 minutes. 
2. Add the garlic, sage, and rice. Stir and let cook for about 1 minute.
   
3. Then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down.

4. Add the broth, 3/4 cup at a time, and stir continuously to allow each addition of broth to be absorbed before adding the next. Cook until the butternut squash is tender, and the risotto is soft and creamy. Season to taste. 

   
5. Garnish with sage leaves or parsley and serve with grated cheese, if desired.

Recipe without photos . . . Butternut Squash Risotto made with orzo   4 servings 


1 tablespoon olive oil 

1 medium yellow onion, chopped

1/2 teaspoon kosher salt, plus more to taste

Freshly ground black pepper

2 cups cubed butternut squash, 1/4-inch cubes

2 garlic cloves, minced

1 teaspoon chopped sage leaves

1 cup uncooked orzo

1/2 cup dry white wine

4 cups warmed broth (I used chicken beef or vegetable works, too)

Small sage leaves or Chopped parsley or, optional, for garnish

1/2 cup grated Parmesan cheese, optional, for serving

1. In a medium to large stock pot, heat the oil over medium heat. Add the onion, salt and several grinds of pepper, and cook for 2 to 3 minutes. Add the butternut squash and cook for 6 to 8 minutes. 
2. Add the garlic, sage, and rice. Stir and let cook for about 1 minute.
3. Then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down.

4. Add the broth, 3/4 cup at a time, and stir continuously to allow each addition of broth to be absorbed before adding the next. Cook until the butternut squash is tender, and the risotto is soft and creamy. Season to taste. 

5. Garnish with sage leaves or parsley and serve with grated cheese, if desired.

Crocked Pork Roast

Zey’s has been including smaller sized pork roasts in their meat counter selections. A perfect size for two as we can have freshly cooked roast with potatoes and carrots and then use the excess for sandwiches or in a Mexican meal. Two meals and we are finished rather than having leftovers for several days. This easy crockpot  recipe was easy and very flavorful.

Crocked Pork Roast

1 onion, cut into slices 

1 1/2  to 2 lb. pork roast

Dry Rub of your choice

3 sprigs fresh rosemary

3 sprigs fresh thyme

1 or 2 sprigs fresh sage

1 tablespoon balsamic vinegar

1/4 cup red wine

1/4 to 1/2 cup pork or chicken broth, more or less as needed

About 1 tablespoon cornstarch for thickening sauce right before serving 

1. Spray crockpot with pan release. Line with the sliced onions.
2. Rub the pork roast with your favorite dry rub making sure that every nook and cranny is covered in rub.
3. Place the pork roast in crock pot on top of the onion and arrange herbs around the roast.
   
4. Mix together balsamic vinegar, red wine, and chicken broth; pour on top of the  pork roast.
5. Cover crockpot and turn to high. Let cook for around 6 to 8 hours on low (roast can be turned about half way through cooking time). 
6. Remove meat from the crockpot and discard the herbs.
7. Remove about 1/3 cup of the liquid left in the crockpot to a  microwave safe containers; whisk in  cornstarch.
8. Place cornstarch mixture into the microwave for 45 seconds (mixture should be thick a gelatinous).
9. Remove from the microwave and whisk the cornstarch mixture into the remaining  liquid in the crockpot until it thickens into a thin gravy.
10. Serve pork with gravy.

Note: If adding vegetables, it should take three to four hours to soften carrots and potatoes if set on high; if set on low, it should take seven to eight hours. To help avoid overcooked veggies place them on top of the meat. 

 

Chicken Barley Soup

Chicken soup may food for the soul but adding barley makes it even more hearty and healthy. Barley, a whole grain, adds fiber, vitamins and minerals.  And, this soup is versatile --- I added leftover red and yellow bell peppers this time but frozen peas and fresh spinach would be great additions, too (both the frozen peas and fresh spinach should be added near the end of the cooking period.)

We served this yummy soup with 40-Minute Everything Bagel Dinner Rolls/Buns — a great combination on a cold, winter night.

Pearl barley (pictured below) will usually expand to 3 1/2 times its volume when cooked.

 

Chicken Barley Soup     4 servings

1 tablespoon olive oil

2 large carrots peeled and chopped

1 rib celery finely chopped

1/2 medium onion finely chopped

1/2 red or yellow pepper, diced (optional) 

2 to 3 teaspoons minced garlic

4 to 5+ cups low sodium chicken broth

2 chicken boneless, skinless breasts

1/2 cup pearl barley rinsed 

2 sage leaves or about 1/2 teaspoon dried sage

1/2 teaspoon salt

1/4 teaspoon pepper

1. In a large Dutch oven or soup pot, heat oil over medium-high heat.

2. Add carrots, celery, onion and peppers; cook until onion is translucent, about 5 minutes, stirring often. Add garlic near the end.
3. Add 4 cups broth, chicken breasts (raw and whole), barley, sage, salt and pepper.

   
4. Bring to a simmer, cover and reduce heat to medium-low. Cook, stirring occasionally, until barley is tender, about 45 to 60 minutes, adding addition 1 cup+ broth if needed.
5. Remove chicken from pot and shred with two forks. Add back into soup, taste, and adjust salt and pepper to your preferences.

Recipe without photos . . .

Chicken Barley Soup     4 servings

1 tablespoon olive oil

2 large carrots peeled and chopped

1 rib celery finely chopped

1/2 medium onion finely chopped

1/2 red or yellow pepper, diced (optional) 

2 to 3 teaspoons minced garlic

4 to 5+ cups low sodium chicken broth

2 chicken boneless, skinless breasts

1/2 cup pearl barley rinsed 

2 sage leaves or about 1/2 teaspoon dried sage

1/2 teaspoon salt

1/4 teaspoon pepper

1. In a large Dutch oven or soup pot, heat oil over medium-high heat.

2. Add carrots, celery, onion and peppers; cook until onion is translucent, about 5 minutes, stirring often. Add garlic near the end.
3. Add 4 cups broth, chicken breasts (raw and whole), barley, sage, salt and pepper.

4. Bring to a simmer, cover and reduce heat to medium-low. Cook, stirring occasionally, until barley is tender, about 45 to 60 minutes, adding addition 1 cup+ broth if needed.
5. Remove chicken from pot and shred with two forks. Add back into soup, taste, and adjust salt and pepper to your preferences.

Sheet Pan Dinner: Baked Sausages and Potatoes for two

We bought German sausages at Hildebrand Dairy and decided to bake them sheet pan style. Accompanied with Kansas-made sauerkraut from Hoganville Family Farms, it was an ethnic inspired menu . . . and easy, too. Our meal was for two but it’s easy to adjust the amounts.

Sheet Pan Dinner: Baked Sausages and Potatoes for two 

2 potatoes, peeled & cubed

1 apple, sliced

Several sprigs fresh sage

Several sprigs fresh rosemary

About 2 tablespoons olive oil 

Kosher salt & coarse black pepper to taste

2 1/2 pork sausages 

1. Preheat the oven to 400°.
2. In a large bowl combine the potatoes, apple slices, sage and rosemary. Drizzle with olive oil over, season generously with salt and pepper. (Note: Next time I would wait and add the apples during the last 15 minutes.)
3. Arrange the potatoes, apples and herbs in a large shallow roasting pan. Arrange the sausages in and around the vegetables.
   
4. Bake for 30 minutes or until golden and cooked through—turn sausages, potatoes, etc. after 15 minutes.
   

Recipe without photos . . .

Sheet Pan Dinner: Baked Sausages and Potatoes for two 

2 potatoes, peeled & cubed

1 apple, sliced

Several sprigs fresh sage

Several sprigs fresh rosemary

About 2 tablespoons olive oil 

Kosher salt & coarse black pepper to taste

2 1/2 pork sausages 

1. Preheat the oven to 400°.
2. In a large bowl combine the potatoes, apple slices, sage and rosemary. Drizzle with olive oil over, season generously with salt and pepper. (Note: Next time I would wait and add the apples during the last 15 minutes.)
3. Arrange the potatoes, apples and herbs in a large shallow roasting pan. Arrange the sausages in and around the vegetables.
4. Bake for 30 minutes or until golden and cooked through—turn sausages, potatoes, etc. after 15 minutes.

Slow Cooker Chicken and Noodles

Since we are missing the annual Solomon Catholic Church Chicken and Noodle dinner, I decided to make our own church dinner complete with mashed potatoes . . . but certainly not all the salads and pies that normally accompany their meal. Although I usually make chicken and noodles on the stovetop, I was interested in trying a slow cooker version. I consulted several recipes for times and tips. All used canned soups as a thickening agent but I simply made a Velouté Sauce to use in it’s place — it’s easy (a simple white sauce that uses broth instead of milk for the liquid) and I rarely purchase canned soups + it uses basic, simple ingredients I already have on hand.                                                                             

My BIG QUESTION: How would the noodles cook in the slow cooker? I discovered that they cook perfectly. I will be using the method again!

Slow Cooker Chicken and Noodles    4 to 6 servings

2 chicken thighs or breasts 

Water to cover thighs or breast – about 3 cups 

1/2 teaspoon salt

1/2 teaspoon black pepper

3/4 teaspoon garlic powder

3 or 4 sage leaves or about 1/4 teaspoon dried

1 sprig fresh rosemary or about 1/4 teaspoon dried

1/4 teaspoon poultry seasoning 

1 recipe medium White Sauce  or Velouté Sauce (using 2 T. butter, 2 T. flour, salt & pepper and 1 c. milk for white sauce or 1 c.  chicken broth for Velouté Sauce)  

Extra chicken broth as needed 

About 12 ounces homemade egg noodles, homemade or commercial frozen noodles ( I make a big batch of egg noodles and portion them for the freezer)  

Mashed Potatoes  

1.   Place the chicken breasts in the slow cooker. Cover with water and sprinkle with the seasoning. 


2.   Place the lid on the crock and cook on Low for 5 to 6 hours, or until chicken is done and can be easily shredded.


3.   Remove the chicken to a plate using tongs; set aside.
Strain the broth and add back to the slow cooker—if you don’t have 3 cups, add additional chicken broth or if you have extra, reserve some for a later addition as needed or to use in the Velouté Sauce. 

4.   Add the White Sauce or Velouté Sauce to the broth in the slow cooker. Then add noodles and more chicken broth as needed during the cooking process. Stir well. Place the lid back on and cook on High for another 1 to 2 hours, stirring halfway through cook time.


5.   Meanwhile, use two forks to shred the chicken and re-add to the slow cooker. Taste and adjust seasonings as needed.

6.   If the chicken and noodles are too thick for your liking, just add more broth.

7.   Serve over mashed potatoes. Leftovers can be thinned down with additional broth to become soup. 

 

Sheet Pan Roasted Herbed Chicken Thighs with Onions

Just arrange chicken on the sheet pan for a simple main dish. The skin becomes crispy, the meat is tender and moist and the flavor of the herbs and onions adds another layer of flavor to the chicken. Barry deemed it delicious! 

Roasted Chicken Thigh with Onions and Corn
I added fresh sage as a garnish and served sliced tomatoes and Cucumber-Onion Salad on the side.

Sheet Pan Roasted Herbed Chicken Thighs with Onions  —  Chicken for Two 

2 bunches fresh sage leaves

4 sprigs fresh thyme 

2 bone-in, skin-on chicken thighs

1/2 onion cut into wedges

1 to 2  tablespoons+ olive oil

Liberal sprinkling kosher salt and black pepper

Sprinkling of ground sage and paprika to cover the surface of thighs

1. Preheat oven to 425°. 
2. Arrange sage leaves and thyme on a small sheet pan. 
3. Pat chicken thighs dry and cut off any excess skin.
4. Position thighs skin-side on top of herbs.
5. Drizzle with olive oil and rub into the surface of the chicken.  
6. Mix together the salt, pepper, sage and paprika in a small bowl and sprinkle it all over the chicken. 
7. Nestle onion wedges alongside chicken and drizzle more oil over onions, herbs and a little more over chicken. 
   
8. Roast until chicken is completely cooked and the skin is nicely browned and crisp, 40 to 45 minutes; chicken thighs should reach an internal temperature of at least 165°. 
   
9. Serve thighs with roasted onions; garnish with another sprig of sage. Discard roasted herbs.

Recipe without photos . . .

Sheet Pan Roasted Herbed Chicken Thighs with

Onions  —  Chicken for Two 

2 bunches fresh sage leaves

4 sprigs fresh thyme 

2 bone-in, skin-on chicken thighs

1/2 onion cut into wedges

1 to 2  tablespoons+ olive oil

Liberal sprinkling kosher salt and black pepper

Sprinkling of ground sage and paprika to cover the surface of thighs

1. Preheat oven to 425°. 
2. Arrange sage leaves and thyme on a small sheet pan. 
3. Pat chicken thighs dry and cut off any excess skin.
4. Position thighs skin-side on top of herbs.
5. Drizzle with olive oil and rub into the surface of the chicken.  
6. Mix together the salt, pepper, sage and paprika in a small bowl and sprinkle it all over the chicken. 
7. Nestle onion wedges alongside chicken and drizzle more oil over onions, herbs and a little more over chicken. 
8. Roast until chicken is completely cooked and the skin is nicely browned and crisp, 40 to 45 minutes; chicken thighs should reach an internal temperature of at least 165°. 
9. Serve thighs with roasted onions; garnish with another sprig of sage. Discard roasted herbs.

Savory Brown Sugar Sage Shortbread People

Saw this idea on Food Network's The Kitchen and had to give it a try. I wondered about adding sage; thought I might substitute rosemary. At the last minute I did go with the sage . . . the savory shortbreads are DELICIOUS! Maybe I'll try the recipe with rosemary sometime but the sage  definitely added a pleasing flavor. 
I had the gingerbread boys made and then we decorated them during a  team building holiday cooking class party for the Eisenhower Foundation's staff.

Savory Brown Sugar Sage Shortbread People  Yield: I made 20 (5") shortbread people         

1/3 cup dark brown sugar

1/3 cup confectioners' sugar 

4 teaspoons minced fresh sage 

1 1/4 teaspoons kosher salt 

2 1/4 cups all-purpose flour, plus more for dusting

1 cup (2 sticks) unsalted butter, cut into cubes and softened 

Special equipment: gingerbread boy (or girl) cookie cutter

For decorating: sliced meats and cheeses, softened cream cheese 

1.   In the bowl of your stand mixer fitted with the paddle attachment, combine the dark brown sugar, confectioners' sugar, minced sage and salt. Use your fingers and rub the sage into the sugar to release its flavor. Add the flour and mix to combine. Add the butter and blend on low until a smooth dough forms. Scrape the bowl and paddle and blend for another 15 seconds.

2.   Place the dough onto a piece of plastic wrap, flatten into a disk and wrap. Allow the dough to chill for at least two hours or up to overnight. (If you leave too long the butter will harden and you'll need to allow dough to soften before trying to roll.)

3.   When ready to bake, preheat your oven to 350° and line sheet pans with parchment or silicon baking sheets (I used 4 sheet pans.)

4.   Remove the dough from the refrigerator. Working on a lightly floured surface (or between two pieces of parchment), roll the dough to 1/4-inch thickness and cut out desired shapes with a 2 1/2-inch people-shaped cookie cutter. Transfer cutouts to the parchment-lined baking sheets and bake until the edges are a deep golden brown, 18 to 20 minutes. Allow to cool completely on the sheet pans.

Cook’s Note

To decorate with meat and cheese: Use the same people-shaped cookie cutter, cut out clothing from sliced meat and cheese such as deli ham or salami, Cheddar or provolone. Use cream cheese in a piping bag to draw on faces.

Recipe without photos . . .

Savory Brown Sugar Sage Shortbread People  Yield: I made 20 (5") shortbread people         




1/3 cup dark brown sugar

1/3 cup confectioners' sugar 

4 teaspoons minced fresh sage 

1 1/4 teaspoons kosher salt 

2 1/4 cups all-purpose flour, plus more for dusting

1 cup (2 sticks) unsalted butter, cut into cubes and softened 

Special equipment: gingerbread boy (or girl) cookie cutter

For decorating: sliced meats and cheeses, softened cream cheese 

1.   In the bowl of your stand mixer fitted with the paddle attachment, combine the dark brown sugar, confectioners' sugar, minced sage and salt. Use your fingers and rub the sage into the sugar to release its flavor. Add the flour and mix to combine. Add the butter and blend on low until a smooth dough forms. Scrape the bowl and paddle and blend for another 15 seconds.

2.   Place the dough onto a piece of plastic wrap, flatten into a disk and wrap. Allow the dough to chill for at least two hours or up to overnight. (If you leave too long the butter will harden and you'll need to allow dough to soften before trying to roll.)

3.   When ready to bake, preheat your oven to 350° and line sheet pans with parchment or silicon baking sheets (I used 4 sheet pans.)

4.   Remove the dough from the refrigerator. Working on a lightly floured surface (or between two pieces of parchment), roll the dough to 1/4-inch thickness and cut out desired shapes with a 2 1/2-inch people-shaped cookie cutter. Transfer cutouts to the parchment-lined baking sheets and bake until the edges are a deep golden brown, 18 to 20 minutes. Allow to cool completely on the sheet pans.

Cook’s Note

To decorate with meat and cheese: Use the same people-shaped cookie cutter, cut out clothing from sliced meat and cheese such as deli ham or salami, Cheddar or provolone. Use cream cheese in a piping bag to draw on faces.