This is the recipe from "100 best cookies" magazine - a special issue from "Better Homes and Gardens". I've veganized it by using coconut oil and vegan margarine (Earth Balance) instead of butter. I've also used soy milk and egg replacer.
1-3/4 cups all-purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
1/2 cup vegan butter
2 tablespoons snipped fresh sage, lemon thyme, or rosemary, or 2 teaspoons dried sage or rosemary, crushed
3 tablespoons soy milk
1 tablespoon water
Fresh sage leaves (optional)
2 tablespoons apricot preserves
1. Preheat oven to 375 degrees F. In a medium bowl stir together flour, sugar, and cornmeal. Using a pastry blender, cut in "butter" until mixture resembles fine crumbs and starts to cling. Stir in fresh herb. Add milk and stir with a fork to combine. Form mixture into a ball and knead until smooth. Divide dough in half.
2. On a lightly floured surface, roll half of the dough at a time until 1/8 inch thick. Using a 2-1/2-inch round cookie cutter, cut out dough.
3. If desired, top half of the cutouts with one or two small sage leaves. Sprinkle with sugar. Place cutouts 1 inch apart on an ungreased cookie sheet.
4. Bake about 7 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to a wire rack and let cool.
5. Snip any large pieces of fruit in apricot preserves. Spread the bottoms of cookies without sage leaves with preserves. Top with sage-topped cookies, flat sides down. Makes 16 sandwich cookies.
To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze unfilled cookies up to 3 months. Thaw cookies; fill.
The cookies should be fairly thin. Experiment with a couple to get the right thickness of the dough.
Most of the sage leaves of my cookies dried up in the oven so I just sprinkled them with granulated sugar.
Be generous with the apricot preserve!!!
Rating: 5 yums!