Recipe by ValkyrieQueen
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)
Directions See How It's Made
- 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.