SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Sazerac Cookies

Makes: 64 servings
Serving size: 1 cookie
Prep 45 mins Chill 1 hr Bake 375°F 8 mins to 10 mins  per batch
Sazerac Cookies
Ingredients
  • 2 1/2  cups  all-purpose flour
  • 1  teaspoon  cream of tartar
  • 1  teaspoon  baking soda
  • 1  teaspoon  finely shredded lemon peel
  • 1/2  cup  superfine granulated sugar
  • 1  cup  powdered sugar
  • 1  cup  unsalted butter, softened (2 sticks)
  • 1  egg
  • 2  tablespoons  Sazerac Rye
  • 1/2  teaspoon  Herbsaint (anise-flavored liquor)
  • 1/2  teaspoon  Peychaud's bitters
  • 1/2  teaspoon  vanilla
  • FROSTING
  • 2 1/2  cups  powdered sugar
  • 2  tablespoons  Sazerac Rye
  • 1/2  teaspoon  Herbsaint (anise-flavored liquor)
  • 1/2  teaspoon  Peychaud's bitters
  • 2  teaspoons  lemon juice
  • 2 - 3  tablespoons  milk
  •  Finely shredded lemon peel (optional)
Directions

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.

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)
  • Servings Per Recipe 64,
  • cal. (kcal) 79,
  • Fat, total (g) 3,
  • chol. (mg) 11,
  • sat. fat (g) 2,
  • carb. (g) 12,
  • Monosaturated fat (g) 1,
  • sugar (g) 8,
  • pro. (g) 1,
  • vit. A (IU) 97,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Folate (g) 8,
  • sodium (mg) 22,
  • Potassium (mg) 16,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe