CRANBERRY SAGE COOKIES
Surprise your guests with these delightful cranberry cookies - dessert that's made using Gold Medal® all-purpose flour.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 44
Number Of Ingredients 7
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.
Nutrition Facts : Calories 63, Carbohydrate 6 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 40 mg
AMISH SUGAR COOKIES
These easy-to-make, old-fashioned sugar cookies simply melt in your mouth! I've passed this recipe around to many friends. After I gave it to my sister, she entered the cookies in a local fair and won best of show. -Sylvia Ford, Kennett, Missouri
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 5 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture., Drop by small teaspoonfuls onto ungreased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 117 calories, Fat 7g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 48mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON SAGE COOKIES
Make and share this Lemon Sage Cookies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 55m
Yield 3 dozen
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1067.9, Fat 62.6, SaturatedFat 39.1, Cholesterol 162.7, Sodium 438.6, Carbohydrate 115.9, Fiber 3.4, Sugar 29.9, Protein 12.2
SAGE COOKIES
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.
Provided by ValkyrieQueen
Categories Dessert
Time 45m
Yield 32 cookies, 2 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1018.6, Fat 48.8, SaturatedFat 30.1, Cholesterol 125.2, Sodium 451.9, Carbohydrate 130.9, Fiber 4.9, Sugar 33.8, Protein 15.8
BROWN SUGAR SAGE SHORTBREAD
Provided by Dan Langan
Time 3h
Yield 10 to 14 shortbread people
Number Of Ingredients 6
Steps:
- In the bowl of your stand mixer fitted with the paddle attachment, combine the dark brown sugar, confectioners' sugar, minced sage and salt. Use your fingers and rub the sage into the sugar to release its flavor. Add the flour and mix to combine. Add the butter and blend on low until a smooth dough forms. Scrape the bowl and paddle and blend for another 15 seconds.
- Place the dough onto a piece of plastic wrap, flatten into a disk and wrap. Allow the dough to chill for at least two hours or up to overnight.
- When ready to bake, preheat your oven to 350 degrees F and line two half sheet pans with parchment.
- Remove the dough from the refrigerator. Working on a lightly floured surface (or between two pieces of parchment), roll the dough to 1/4-inch thickness and cut out desired shapes with a 2 1/2-inch people-shaped cookie cutter. Transfer cutouts to the parchment-lined baking sheets and bake until the edges are a deep golden brown, 18 to 20 minutes. Allow to cool completely on the sheet pans.
SAGE BISCUITS
Steps:
- Preheat the oven to 450 degrees. Sift together the flour, baking powder, baking soda and salt. Cut the cold butter into the flour until it resembles coarse meal. Stir in the sage. Stir in the buttermilk until the dry ingredients are just moistened.
- Lightly flour your hands and gather the dough into a ball. Lightly flour a work surface and place the dough on it. Using your hands, form the dough into a square about 1/2 inch thick and roughly 7 inches by 7 inches. Cut the dough into 9 squares and transfer them to a baking sheet. Brush the tops with the melted butter and bake until golden brown, 12 to 14 minutes. Serve warm.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 195 milligrams, Sugar 1 gram, TransFat 0 grams
ROSEMARY SHORTBREAD AND SAGE CARAMEL COOKIE BARS RECIPE BY TASTY
Here's what you need: all purpose flour, granulated sugar, fresh rosemary, kosher salt, unsalted butter, heavy cream, fresh sage, sugar, light corn syrup, water, unsalted butter, kosher salt, white chocolate bar, heavy cream, kosher salt, pomegranate aril, pistachio, gold sprinkle
Provided by Amanda Berrill
Categories Bakery Goods
Time 2h
Yield 24 cookies
Number Of Ingredients 18
Steps:
- Make the rosemary shortbread: Preheat the oven to 325°F (160°C). Line a 9 x 13-inch baking dish (preferably aluminum) with parchment paper.
- Add the flour, sugar, rosemary, and salt to the bowl of a food processor and pulse a few times to incorporate. Add the butter and pulse until pebbly and the butter chunks are no larger than the size of peas, about 20 pulses.
- Transfer the dough to the prepared baking dish and press down with your hands or a flat-bottomed measuring cup to compact into an even layer, ensuring the dough reaches all the corners and edges.
- Bake for 25-30 minutes, until the edges are light golden brown. Remove from the oven and let cool completely (for faster cooling, let sit at room temperature for 15 minutes, then transfer to the refrigerator or freezer). The cooled shortbread can be wrapped in plastic wrap and kept in a cool, dry place for up to 2 days.
- Make the sage caramel: Add the heavy cream and sage to a small saucepan. Bring to a simmer over medium heat. Let simmer lightly for a moment, then remove the pot from the heat and let the sage steep for at least 20 minutes. Strain, discarding the sage leaves, and set aside.
- Add the sugar, corn syrup, and water to a medium, heavy-bottomed saucepan and gently swirl the pot to moisten the sugar completely. Attach a candy thermometer to the pot (or have an instant-read thermometer nearby) and bring to a boil over medium heat. Cook until the temperature reaches 320°F (160°C), 5-10 minutes. Remove the pot from the heat. Gradually pour in the sage-infused cream and whisk constantly to incorporate, being careful as the mixture will bubble and sputter. Whisk in the butter and salt to combine.
- Return the pot to the heat and cook, whisking constantly for another 5-10 minutes, until the temperature reaches 240-245°F (115-118°C). Immediately remove the pot from the heat.
- Pour the caramel over the cooled shortbread and use an offset spatula to smooth into an even layer. Transfer to the refrigerator to let the caramel set completely.
- Once the caramel has set, prepare the decorations, then make the white chocolate ganache: Add the white chocolate, cream, and salt to a medium heatproof bowl. Microwave in 30-second intervals until beginning to melt, then stir or whisk until smooth.
- Pour the ganache on top of the caramel and use an offset spatula to spread into a smooth, even layer. Immediately sprinkle the pomegranate arils, pistachios, and sprinkles, if using on top. Transfer to the refrigerator to set the chocolate.
- Once firm, cut the shortbread into squares or diamonds. The cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- Enjoy!
Nutrition Facts : Calories 220 calories, Carbohydrate 28 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, Sugar 18 grams
APRICOT, CORNMEAL, AND SAGE COOKIES
Categories Cookies Fruit Herb Dessert Bake Apricot Cornmeal Winter Sage Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 18 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. and lightly grease 2 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.
- 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 2 minutes and transfer to a rack to cool.
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LEMON SAGE SHORTBREAD COOKIES RECIPE | ALL THAT'S JAS
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5/5 (1)Total Time 1 hr 5 minsCategory DessertCalories 93 per serving
- Blend together all ingredients but the butter in a food processor. Add sliced butter and process until dough comes together. Knead until dough is pliable.
- Divide the dough in half. Shape each dough piece into a log about 2 inches in diameter. Chill until firm enough to slice, about 20-30 minutes.
- Cut each dough log into 1/3 - 1/2-inch thick rounds. Place rounds on a large nonstick cookie sheet. Bake until the cookies are golden, about 20-25 minutes. Cool on racks.
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