Sage Cookies Recipes

SAGE COOKIES

Steps:

• 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.

LEMON SAGE COOKIES

Steps:

• 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.

APRICOT SAGE COOKIES

Steps:

• 1. Preheat oven to 350 degrees and lightly grease two baking sheets. In a bowl, whisk together butter, sugar, and egg until smooth. Sift in flour and baking soda and add apricots, sage, cornmeal, and salt; stirring until combined.
• 2. Drop tablespoons of dough about 1 inch apart onto baking sheets and bake in batches in middle of oven 10 minutes or until pale golden. Cool cookies on sheets two minutes and transfer to rack. ENJOY!
• 3. These cookies have a good presence of butter flavor in them and are delightful! You could possibly use even more dried apricots.

GINGER-LEMON-SAGE COOKIES

Steps:

• Set oven to 325.
• Line cookie sheets with parchment paper.
• Combine flour, baking powder,ginger and salt. Set aside.
• Grate the lemon rind and juice the lemon.
• Cream butter and sugar.Beat in the egg, lemon rind, vanilla and lemon juice and sage.
• Add dry ingredients. Scrape down the bowl and cover. Refrigerate for at least an hour. Using a cookie scoop drop cookie balls in the sugar and roll around. Place on the cookie sheet two inches apart and flatten with the bottom of a glass to about 1/3 inch thick. Cook for about 18 minute.

SAGE SHORTBREAD COOKIES

Steps:

• 1. Blend first 4 ingredients in processor. Add butter; using on/off turns, process until dough comes together. Divide in half. Shape each dough piece into log about 1 1/2 inches in diameter. Chill until firm enough to slice, about 30 minutes. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment. Cut each dough log into 1/3- to 1/2-inch-thick rounds; place on sheets. Bake 10 minutes. Reverse sheets so bottom sheet is on top rack of oven and top sheet is on bottom rack. Bake until cookies are golden, about 10-15 minutes longer. Cool on racks. Once cool, dust with confectioners sugar.

CRANBERRY SAGE COOKIES

Steps:

• In large bowl, beat butter with electric mixer on medium speed 2 minutes or until creamy. Add powdered sugar and cornstarch; beat on medium speed 3 minutes or until well blended. Add flour, beating until blended. Stir in vanilla. Stir in cranberries and sage. Gather dough into a ball; flatten to 6-inch round. Wrap dough in plastic wrap; refrigerate 1 hour.
• Heat oven to 375°F. On lightly floured surface, roll dough until 1/8 inch thick. Cut with 2-inch round cookie cutter or other shaped cutter. On ungreased cookie sheets, place cutouts about 1 inch apart.
• Bake 8 to 9 minutes or until set. Cool 5 minutes. Remove from cookie sheets to cooling racks. Cool completely before storing.