Lemony Sage and Basil-Flecked Cookies
CATEGORIES
INGREDIENTS
  • Servings: 3 dozen
  • Ingredients:
  • - 1 cup sugar, divided usage
  • - 1/2 cup fresh basil leaves, loosely packed
  • - 1 tablespoon fresh sage leaves
  • - 2 1/2 cups all-purpose flour
  • - 1 teaspoon baking powder
  • - Dash of salt
  • - 1 cup unsalted butter, softened
  • - 1 3-ounce package cream cheese, softened
  • - 1 egg, lightly beaten
  • - 2 tablespoons fresh lemon juice
  • - 2 teaspoons grated fresh lemon zest
  • - Additional granulated sugar
  • Glaze
  • - 1 cup powdered sugar
  • - 1 1/2 tablespoons fresh lemon juice
  • Garnish – julienne basil or sage leaves or strips of lemon zest
DIRECTIONS
  1. Process 1/4 cup of the sugar, basil and sage in a food processor until very well blended; reserve.
  2. Mix together flour, baking powder and salt; reserve.
  3. Using an electric mixer, beat butter and cream cheese.
  4. Add remaining 3/4 cup sugar until fluffy.
  5. Add egg, lemon juice and zest;
  6. gradually add flour and basil/sugar mixtures. Chill dough for 1 hour.
  7. Shape into 1-inch balls.
  8. Place 2 inches apart on a greased cookie sheet. Flatten with the bottom of a glass dipped in granulated sugar.
  9. Bake at 350 degrees for 9 to 12 minutes, or until set.
  10. Remove to wire racks.
  11. Whisk together glaze ingredients; spread over cooled cookies.
  12. Garnish with basil, sage or lemon zest.
RECIPE BACKSTORY
Winner of the Freixenet contest. They sound different, not sure how I'll like them; but they do intrigue me. Recipe submitted by: Janice Elder