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Sazerac Cookies

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  • Makes: 64 servings
  • Serving Size: 1 cookie
  • Prep: 45 mins
  • Chill: 1 hr
  • Bake: 8 mins to 10 mins 375°F per batch

Sazerac Cookies




  1. In a medium bowl stir together the flour, cream of tartar, baking soda, and 1 teaspoon lemon peel. Set aside.
  2. In a large mixing bowl, beat the sugars with the butter with an electric mixer on medium speed until combined. Beat on low speed until smooth and pale, about 1 minute. Add the egg, 2 tablespoons rye, 1/2 teaspoon Herbsaint, 1/2 teaspoon bitters, and vanilla. Beat on medium speed, until fluffy, 1 to 2 minutes. Beat in the dry ingredients on low speed, just until combined.
  3. Divide dough in half. Wrap and chill for 1 hour or until easy to handle.
  4. Preheat the oven to 375 degrees F. On a lightly floured work surface, roll out half the dough at a time to 1/4-inch thickness. Cut dough with 2-inch round cookie cutters. Arrange 2 inches apart on ungreased cookie sheets.
  5. Bake cookies for 8 to 10 minutes, just until lightly brown around edges. Completely cool cookies on wire racks before frosting.
  6. Combine all of the ingredients in a medium bowl and stir until frosting is smooth and spreadable, adjusting milk amount as necessary. If desired, garnish each cookie with additional finely shredded lemon peel.

Nutrition Facts (Sazerac Cookies)

    Per serving:
  • 79 kcal cal.,
  • 3 g fat
  • (2 g sat. fat,
  • 1 g monounsatured fat),
  • 11 mg chol.,
  • 22 mg sodium,
  • 12 g carb.,
  • 8 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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