Sage Cookies

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READY IN: 45mins
SERVES: 2
YIELD: 32 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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