Prep 15 mins
Cook 30 mins
Sage, it's not just for pork. The sage in these cookies is rather subtle and pleasing. If sage is not your thing, try rosemary or lemon thyme.
- 1 3⁄4 cups flour, all-purpose
- 1⁄3 cup sugar
- 1⁄4 cup cornmeal
- 1⁄2 cup butter, no substitutes
- 2 tablespoons sage, fresh, snipped
- sage, dried
- 3 tablespoons milk
- 1 egg white
- fresh sage leaf (optional)
- Stir flour, sugar, and cornmeal in a medium mixing bowl.
- Cut in the butter with a pastry blender until the mixture resembles finem crumbs and starts to cling.
- Stir in snipped or crushed herbs.
- Add milk and stir with a fork to combine.
- Form mixture into a ball and knead dough till smooth.
- Divide dough in half.
- Roll half of the dough at a time unto a lightly floured surface to 1/8-inch thickness.
- Cut out dough using a 2 1/2 inch round or oval cookie cutter.
- Combine egg white and 1 tablespoon water in a small bowl.
- Brush cutouts with the mixture. If desired, place one or two small sage leaves on each cutout, and brush with egg mixture.
- Sprinkle cutouts with sugar and place on an ungreased cookie sheet.
- Bake at 375 for about 7 minutes or until the edges are firm and the bottoms are slightly browned.
- Transfer to wire racks to cool.