A very unusual cookie with the subtle taste of sage. All at the same time they are sweet, savory, and salty. These are better made by hand than with a mixer.
Yield: about 32 cookies
- 1 C. (125 g) flour
- 1/2 C. (75 g) cornmeal
- 1/3 C. (75 g) sugar
- 1 tsp. dried sage (this can be rubbed or powdered)
- 1/2 tsp. coarse salt, preferrably
- 2/3 C. (150 g) butter, at room temperature*
1. Combine flour, cornmeal, sugar, sage, and salt in a bowl; set aside.
2. With a wooden spoon or hand mixer, cream butter until creamy. Stir in flour in 2 or 3 portions, mixing until smooth.
3. Divide the dough in half; shape each piece into a log 1 1/2 inches (4 cm.) in diameter. Wrap with plastic wrap and chill until firm, at least 30 minutes. This can be made several days ahead.
4. Using a sharp knife, cut each log into 1/4-inch (1 cm.) slices.
5. Place on an ungreased cookie sheet and bake at 350° F (180° C) for 15-20 minutes. If all your cookies fit on one sheet, bake them on the center rack; if you use 2 cookie sheets, reverse the sheets halfway through the baking time.
6. Place on cooling racks and cool completely before serving.
*If given the option, you may want to use unsalted butter given the coarse salt being used in the cookies.
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