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..
More Notes
Since posting, I've made these several times and have always had good results. the yield will vary depending on how large you make the cookies. Fresh basil is a must. I think you could get away with using a very tiny amount of dried sage if necessary, but do not try to use dried basil.
Lemony Sage and Basil-Flecked Cookies
1 cup sugar, divided usage
½ cup fresh basil leaves, loosely packed
1 tablespoon fresh sage leaves
2 ½ 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 ½ tablespoons fresh lemon juice
Optional Garnish – julienne basil or sage leaves or strips of lemon zest
Process ¼ 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 ¾ 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.
Recipe
Lemony Sage and Basil-Flecked Cookies
Ingredients
- 1 cup sugar, divided use
- ½ cup fresh basil leaves loosely packed
- 1 tablespoon fresh sage leaves
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 8 ounces butter, softened (230 grams)
- 3 ounce cream cheese, softened softened
- 1 large egg, lightly beaten lightly beaten
- 2 tablespoons fresh lemon juice
- 2 teaspoons grated fresh lemon zest
- Additional granulated sugar
Glaze
- 1 cup powdered sugar
- 1 ½ tablespoons fresh lemon juice plus additional zest for more tartness
Instructions
- Process ¼ 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 ¾ 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.
RecipeGirl says
I made a rosemary cookie during holidays last year and my husband thought I was nuts. The more gourmet members of my family loved them. Sounds like these would be fun to try too!
Patricia Scarpin says
These are unusual, Anna! They look fantastic.
Katie says
These sound really interesting. I bet they were lovely and light and summery.
Lynn says
Wow, these look yummy and delightfully different!
Anna says
The flavor is pretty strong, but in a good way!
Sue says
How much do you taste the flavors of the basil and sage?
VeggieGirl says
What a refreshing cookie-variety - no doubt that they'd be addicting!