Sage Cookies

From: "Better Homes and Gardens The Ultimate Cookie Book." Des Moines: Meredith Books, 2007

What is it with me and sage? If I think about how prominent sage is in stuffing, I'm not much of a fan. But used in alternative ways, I'm in love with it. Just wait until I find the recipe that calls for sauteed fresh sage!

Don't let the ingredient combo in these cookies fool you. They are lovely, tasty cookies and the sage will surprise you. Its flavor is actually very subtle so it leaves you intrigued and wanting more.

As an extra bang for your buck, these cookies look impressive. If you're stumped for a costume at Halloween, put on khakis, an untucked shirt and carry a tray of these cookies and - voila! - you're Martha Stewart.

1 3/4 cups all-purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
1/2 cup butter
2 tablespoons snipped fresh, sage, lemon thyme or rosemary or 2 teaspoons dried sage or rosemary
3 tablespoons milk
1 egg white, beaten
1 tablespoon water
32 fresh sage leaves or lemon thyme leaves
Sugar

Preheat oven to 375 degrees. In a medium 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 sage. Add milk and stir with a fork until smooth. Divide dough in half.

On a lightly floured surface, roll half of the dough at a time until 1/8 inch thick. Using a 2 1/2 inch round or oval cookie cutter, cut out dough. Place cutouts onto an ungreased cookie sheet.

In a small bowl, stir together egg white and water. Brush cutouts with egg white mixture. Place one or two small sage leaves on each cutout. Brush leaves with egg white mixture. Sprinkle cutouts with sugar.

Bake about 7 minutes or until edges are firm and bottoms are very light brown. Transfer to a wire rack and let cool.