4 cups all purpose flour

1 cup powdered sugar

4 tablespoons thinly sliced fresh sage leaves or 2 teaspoons dried sage

2 teaspoon coarse kosher salt

2 cup 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. Chill until firm enough to slice, about 30 minutes.

Preheat to 350°F.

Line baking sheets with parchment. Cut each dough log into 1/3- to 1/2-inch-thick rounds; place on sheets (place close together-they don’t spread much). 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.

Lime Mascarpone

1.5 lbs mascarpone

3/4 C icing sugar

6 T lime juice

Whip all ingredients together with a beater until fluffy and well combined. Store in fridge. Spread on cookies