I first made these cookies when a group of us from Red Wagon Plants took an herb cooking class with Jessica Bongard of Sweet Lime Cooking Studio last summer. We had such a fun time making herbal treats together, and I thought I would share this recipe. I just made it for our Open House and it was such a tasty way to use sage in a not-too sweet treat.
Sage Cookies
1 3/4 cups all purpose flour 1/3 cup sugar 1/4 cup yellow cornmeal 1/2 cup butter (one stick), room temp 2 Tbsp chopped fresh sage 6 Tbsp milk 1 egg white, beaten with 1 Tbsp water (egg wash) fresh little sage leaves coarse sugar to sprinkle
- Preheat oven to 375
- Whisk together flour, sugar, and cornmeal in medium bowl
- Cut in butter using a fork, until fine crumb forms
- Stir in chopped sage
- Add milk stir with fork
- Make dough into 2 balls
- Roll out to 1/8 inch thick
- Use 2 inch cookie cutter, onto cookie sheet
- Brush with egg wash, add sage leaf or two, brush with egg wash again to seal
- Sprinkle with sugar
- Bake 12 minutes, until edges brown, turning pan halfway through
Enjoy!