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Lemony Sage and Basil-Flecked Cookies

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Serves 3 dozen | Prep Time | Cook Time

Why I Love This Recipe

Winner of the Freixenet contest.

They sound different, not sure how I'll like them; but they do intrigue me.

Recipe submitted by: Janice Elder

Ingredients You'll Need

- 1 cup sugar, divided usage
- 1/2 cup fresh basil leaves, loosely packed
- 1 tablespoon fresh sage leaves
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- Dash of salt
- 1 cup unsalted butter, softened
- 1 3-ounce package cream cheese, softened
- 1 egg, lightly beaten
- 2 tablespoons fresh lemon juice
- 2 teaspoons grated fresh lemon zest
- Additional granulated sugar

- 1 cup powdered sugar
- 1 1/2 tablespoons fresh lemon juice

Garnish – julienne basil or sage leaves or strips of lemon zest


Process 1/4 cup of the sugar, basil and sage in a food processor until very well blended; reserve.

Mix together flour, baking powder and salt; reserve.

Using an electric mixer, beat butter and cream cheese.

Add remaining 3/4 cup sugar 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.

Whisk together glaze ingredients; spread over cooled cookies.

Garnish with basil, sage or lemon zest.

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