Tie a stack of these crisp buttery cookies with a ribbon and give them as a gift.
1 cup Land O Lakes® Butter softened
1 cup powdered sugar
2 tablespoons freshly grated lemon zest
2 tablespoons finely chopped fresh sage or thyme leaves
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Coarse white or yellow decorator sugar
Heat oven to 350°F.
Combine butter, powdered sugar, lemon zest and sage leaves in large bowl. Beat at medium speed until creamy. Add flour, baking powder and salt; beat at low speed until well mixed.
Divide dough in half. Roll out dough on well-floured surface, one-half at a time (keeping remaining dough refrigerated), to 12x8-inch rectangle. Cut with scalloped pastry wheel or pizza cutter into 2-inch squares. Place 1 inch apart onto ungreased cookie sheets. Sprinkle generously with decorator sugar.
Bake 8-10 minutes or until edges start to turn golden brown. Immediately sprinkle with additional decorator sugar, if desired. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely. Store in loosely covered container.
- To make sandwich cookies; spread about 1 teaspoon raspberry preserves on bottom of cookie. Top with another cookie; press together lightly.
- Squeeze juice from lemons; freeze in ice cube trays. Place frozen cubes into resealable freezer bag. Thaw desired amount in refrigerator when lemon juice is needed.
Explore reviews fromour online community
herb cookies can be difficult. If this recipe is followed exactly and you use fresh herbs and lemon, it turns out a lovely butter cookie with a very subtle sweetness. I find that using small cookie cutters of one inch or smaller make for a simpler to make cookie. I've sent this cookie as gifts for two years now and this is a frequent request.
These are pretty bad. I have much happier hubby and son when I make a rosemary shortbread cookie (that these could have been .....). I used sage and doubt thyme would have been any better.