Lemony Sage and Basil-Flecked Cookies

I mentioned this recipe a few months ago, but at the time, my sage wasn’t doing so well and I didn’t have a basil plant. Now that the herb garden is in full bloom and I have some healthy sage and basil, Lemony Sage and Basil-Flecked Cookies were an easy choice. As then name implies, they are glazed, thick, semi-soft lemon cookies with a hint of sage and basil.

Janice Elder created this recipe for a contest sponsored by Freixenet. The prize was a trip to Sonoma and a week-long cooking class at a famous cooking school. After tasting these, I am not so sure Janice needs cooking lessons. They have a very unique flavor – one that might be slightly addictive. In this picture, the cookies are glazed, but the glaze kind of sank into the cookie.

Lemony Sage and Basil-Flecked Cookies

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 (I used a big dash)
8 ounces unsalted butter, softened
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

Optional Garnish – julienne basil or sage leaves or strips of lemon zest

Process 1/4 cup of the sugar, basil and sage in a food processor until very well blended; reserve.

Mix together flour, baking powder and salt; reserve.

Beat butter and cream cheese. Add remaining 3/4 cup sugar and continue beating until fluffy. Add egg, lemon juice and zest; gradually add flour and basil/sugar mixtures. Chill dough for 1 hour. Shape into 1-inch balls. Place 2 inches apart on a greased cookie sheet. Flatten with the bottom of a glass dipped in granulated sugar.

Bake at 350 degrees for 9 to 12 minutes, or until set. Remove to wire racks for cooling.

Whisk together glaze ingredients; spread over cooled cookies. Garnish with basil, sage or lemon zest.