Savory Cookies with Rosemary, Thyme & Sage
December 20th, 2009 by Margot
INGREDIENTS
1 bar / 250g / a little bit more than 2 sticks of unsalted butter (chopped)
3½ cups pain flour
3 tbs freshly chopped rosemary, thyme and sage (1 tbs each)
2 tsp fine sea salt
4 tbs water or milk
1 egg
EQUIPMENT
rolling pin
large baking trays
Teflon sheets or parchment paper
cookie cutters – optional
METHOD
Combine flour, salt, herbs and butter and in a bowl and knead until well mixed, add in water or milk and egg and continue kneading until dough is smooth and not sticking to hands.
Take a handful of dough at the time and roll with rolling pin until about 4mm thick. Cut out cookies with cookie cutters or simply make small balls and flatten them.
Place cookies on the baking tray lined with Teflon sheets or parchment paper and bake until golden in 190°C (374°F).
Let them cool down completely before transferring them to the cookie jar or tin.
Make about 35-40 cookies (9.5 cm/3.5 in wide).
- Cookies can be stored in air tight container for 7-10 days.
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December 21st, 2009 at 20:35
I know I’d love those savory, starry bites!
But Margo, I’m a little miffed that you still have fresh sage. I forgot to bring my sage plant indoors this year, and it didn’t survive the first frost.
December 22nd, 2009 at 00:44
Marysol, I’m sorry to hear that. I forgot about mint plant and rose… they are frozen now in the yard. But the sage is from the supermarket (probably not local)… It was together with rosemary and thyme – fresh herb mix for the turkey stuffing.
But we have Xmas tree from last year… it was all year in our yard, now back in the house.
December 22nd, 2009 at 10:20
Merry Christmas Margot, all the best for 2010
Cheers
David x
December 28th, 2009 at 08:01
[...] Rosemary Thyme Sage Cookies are fabulous. They go with just about any meal and they’re just as fun to make as a regular [...]
December 30th, 2009 at 13:38
Hi Margot!
Beautiful stars,if you do´’t mind, i’ll take the recipe with me
Hope you and your family have a wonderful 2010.