While this calls for four herbs, just one or two — rosemary and thyme, for example — would be fine.

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

Put oven rack in middle position and preheat oven to 375°F.
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.

Cooks' note:
Shortbread keeps in an airtight container up to 5 days.

Makes 16 cookies.