Can’t believe I started baking Christmas cookies in July; I should have a freezer full by December, but only if I don’t eat them.
These were originally called Mother’s Cookies, handed down from my great-grandmother Edith Pearse, and a favorite during holidays. I remember baking these with my mom and then with my own children. Part of the fun was finding different shapes to cut the dough and finishing with more icing sugar on me than the cookies.
I’ve added some personal touches to the recipe to make it my own. Usually decorated with candied cherries and festive sprinkles, I decided to finish them with a spicy twist.Notes: Keep dough in refrigerator Cookies will brown quickly if left in oven longer then 10 minutes
Press herbs between two pieces of waxed paper, pile on some heavy books, and leave overnight.
Gently press herbs on uncooked cookies
Sprinkle with icing sugar while still warm
I enjoy these cookies with my coffee and tea. They’re light, not too sweet, and they finish with a savory bite.
Recipe for Lemon Wafer Cookies entered in the Christmas in July Cookie Contest as a member of Food Bloggers of Canada