Rating: 3 stars
10 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
  • 10 Ratings

Herbs and cookies don't normally go hand in hand, but they sure do in this sweet treat. They make for a lovely treat with tea or coffee and are a delightful surprise on any Christmas cookie tray.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
30 mins
bake:
10 mins
total:
40 mins
Yield:
20 sandwich cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. In a bowl stir together flour, sugar, and cornmeal. Using pastry blender, cut in butter until mixture resembles fine crumbs. Stir in sage. Add milk. Stir with fork to combine; form into ball. Knead until smooth; divide in half.

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  • On lightly floured surface, roll half the dough at a time to 14-inch thickness. Using 2-inch round cookie cutter, cut out dough.

  • Place cutouts 1 inch apart on ungreased cookie sheet. Bake about 10 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to wire rack. Cool.

  • Spread bottoms of half the cookies with spreadable fruit. Top with remaining cookies. Makes 20 sandwich cookies.

Tips

Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 3 days. Or freeze unfilled cookies up to 3 months. Thaw cookies; fill with spreadable fruit.

Nutrition Facts

123 calories; fat 5g; cholesterol 12mg; saturated fat 3g; carbohydrates 19g; mono fat 1g; sugars 4g; protein 1g; vitamin a 194.4IU; vitamin c 0.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; folate 20.2mcg; sodium 35mg; potassium 23mg; calcium 10.1mg; iron 0.5mg.
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