How to make it

  • In a medium mixing bowl, stir together flour, sugar and cornmeal. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling.
  • Stir in herbs.
  • Add milk and stir with a fork to combine.
  • Form mixture into a ball and knead dough until smooth.
  • Divide dough in half.
  • On a lightly floured surface, roll half of the dough at a time to 1/8-inch thickness.
  • Using a 21/2-inch round cookie cutter, cut out dough.
  • In a small bowl, combine the egg white and water.
  • Brush half of the cookies with the egg-white mixture.
  • Place a small sage leaf or two on each cookie, if desired.
  • Brush leaves with egg-white mixture.
  • Sprinkle with sugar.
  • Place on an ungreased cookie sheet.
  • Bake in a 375-degree oven about 7 minutes, or until edges are firm and bottoms are very lightly browned.
  • Transfer cookies to a wire rack; cool.
  • Snip any large pieces of fruit in preserves.
  • Spread apricot preserves on the bottom of each cookie without a sage leaf.
  • Top preserves layer with a sage leaf-topped cookie, bottom side down.
  • Makes 16 (21/2-inch) sandwich cookies.

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Reviews & Comments 3

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  • gingerlea 11 years ago
    I bet this really makes the house smell really good while cooking!!!!!!!!!!!
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  • inmaculada 11 years ago
    What an original recipe!! I love sage flavor in savory dishes but never tried it with sweets... Will make for Christmas cookie tray. Thanks for the recipe and your comments on making yours. Best regards.
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    " It was excellent "
    trackwidow ate it and said...
    These sound lovely! My sage just got all snowed on, but it is one tough plant and I have a feeling I still have some nice sage underneath all of the snow and ice. What a nice addition to a cookie tray!
    Was this review helpful? Yes Flag

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