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Recipe
Lemon Sage Cookies Recipe
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Ingredients
2 tsps finely snipped fresh sage .
2 2/3 c all-purpose flour .
1 c butter, softened .
1 tbsp finely shredded lemon peel .
1/4 tsp ground ginger .
3/4 c sifted powdered sugar .
1 tbsp lemon juice
Directions
Step #1 preheat your trusty oven to 350*.
Step #2 In a large-ish mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds, add ginger, sugar & lemon juice.
Step #3 beat until mixd, scraping sides of bowl as needed during mixing.
Step #4 beat or stir in the flour, then stir in the lemon peel & sage.
Step #5 TO PREPARE MODLED COOKIES:.
Step #6 Lightly grease cookie sheets, set aside.
Step #7 lightly oil ceramix or wooden cookie molds.
Step #8 wipe off excess oil with a paper towel.
Step #9 lightly coat a mold with flour, then tap mild to remove excess flour.
Step #10 evenly press dough into prepared mold.
Step #11 if necessary, trim off excess dough with a serrated knife.
Step #12 unmold dough onto a lightly floured surface by tapping mold carefully on board until dough starts to release.
Step #13 using a metal spatula, transfer cookies to prepared sheet.
Step #14 flour the molds between each use, but do not oil them again.
Step #15 yield depends on size of mold used.
Step #16 STAMPED COOKIES:.
Step #17 shape dough into 1-1 1/2" balls.
Step #18 place balls 2" apart on an ungreased cookie sheet.
Step #19 using a floured cookie stamp or the floured pattern bottom of a glass, flatten balls to 1/4" thickness.
Step #20 makes 36.
Step #21 bake in a preheated oven for 10-12 mins or until edges are golden.
Step #22 cool on cookie sheets on wire racks for 1 min.
Step #23 transfer cookies to wire racks & let cool completely.
Step #24 TO STORE:.
Step #25 place cookies in layers seperated by waxed paper in an airtight container, cover.
Step #26 store at about room temp for up to 2 days or freeze undecorated cookies for up to 3 months.
Enjoy the Lemon Sage Cookies recipe
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