Lemon Sage Cookies

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
YIELD: 3 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • preheat oven to 350*.
  • in a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds, add ginger, sugar and lemon juice.
  • beat until combined, scraping sides of bowl as needed during mixing.
  • beat or stir in flour, then stir in lemon peel and sage.
  • TO PREPARE MODLED COOKIES:.
  • Lightly grease cookie sheets, set aside.
  • lightly oil ceramix or wooden cookie molds.wipe off excess oil with a paper towel.lightly coat a mold with flour, then tap mild to remove excess flour.
  • evenly press dough into prepared mold.if necessary, trim off excess dough with a serrated knife.
  • unmold dough onto a lightly floured surface by tapping mold gently on board until dough starts to release.
  • using a metal spatula, transfer cookies to prepared sheet.flour the molds between each use, but do not oil them again.yield depends on size of mold used.
  • STAMPED COOKIES:.
  • shape dough into 1-1 1/2" balls.place balls 2" apart on an ungreased cookie sheet.using a floured cookie stamp or the floured pattern bottom of a glass, flatten balls to 1/4" thickness.makes 36.
  • bake in a preheated oven for 10-12 minutes or until edges are golden.
  • cool on cookie sheets on wire racks for 1 minute.transfer cookies to wire racks and let cool completely.
  • TO STORE:.
  • place cookies in layers seperated by waxed paper in an airtight container, cover.store at room temperature for up to 2 days or freeze undecorated cookies for up to 3 months.
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