Sweet Sage Cookies

1-3/4 cups of all purpose flour

2 Tbsp. Fresh sage snipped into tiny bits (Substitute 2 tsp. dried sage - crushed)

1/3 cup sugar

½ cup butter

1/4 cup fine yellow cornmeal

3 Tbs. Whole milk

1 egg white

1 Tbs. Water

Optional: 1 tsp. Fresh lemon juice (see note below)

Combine flour, sugar and cornmeal in a medium mixing bowl.

Cut in the butter until mixture resembles fine crumbs.

Stir in sage. Add milk and stir with a fork to combine.

Form mixture into a ball and knead dough until smooth. 

For easier handling, divide the dough in half. 

Roll half of the dough on lightly floured surface to 1/8-inch thickness. 

Cut individual cookies using a 2 1/2-inch cookie cutter.

Combine egg white and 1 Tbsp. of water in a small bowl. 

Place a very small leaf of fresh sage on top of each circle.  If you choose to use dried sage, skip this step.

Brush cutouts with egg wash. Sprinkle cutouts with sugar, and place on an ungreased cookie sheet.

Bake in a 375-degree oven about 7 minutes or until edges are firm and bottoms are very lightly browned.

Transfer cookies to wire racks and cool.

Makes about 36 cookies.

NOTE

If making cookies to pair with white wine, add 1 tsp. fresh lemon juice to dough.