Lemony Sage and Basil-Flecked Cookies
These are a little different, but not so unusual that kids won't like them. The herbs take a backseat to the lemon, so they aren't overpoweringly flavored with sage and basil. You can reduce the amounts if you want even more subtle herb flavor.
Servings 48 or more cookies
Cost 5
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.