10 Ratings
  • 3 Rating Star 3
  • 2 Rating Star 2
  • 4 Rating Star 2
  • 5 Rating Star 2
  • 1 Rating Star 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.

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Ingredients

Directions

  • 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.

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  • 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.

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

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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, 5 g fat (3 g saturated fat, 0 g polyunsaturated fat, 1 g monounsaturated fat), 12 mg cholesterol, 35 mg sodium, 19 g carbohydrates, 0 g fiber, 4 g sugar, 1 g protein.

Reviews

10 Ratings
  • 3 Rating Star 3
  • 2 Rating Star 2
  • 4 Rating Star 2
  • 5 Rating Star 2
  • 1 Rating Star 1