Rosemary Sage Lemon Cookies

My adaptation of this recipe.

Ingredients: 

1 & 3/4 C. whole wheat pastry flour

1 t. dried sage

1 t. dried rosemary

1/3 C. evaporated cane juice

1/2 C. Earth Balance buttery stick softened to room temperature

1/4 C. yellow cornmeal

1 T. + 2. t. lemon juice

1 t. vanilla extract

1 T. Coconut milk, or other milk substitute

Glaze: 1 egg white whisked with 1 T. water & sprinkles of evaporated cane juice

• Process dried herbs in blender until finely chopped
• Add herbs, flour, sugar, and cornmeal together, blend with fork
• Add buttery stick and cut with dry mix until mixture resembles small pellets 
• Mix together lemon juice, vanilla, and milk substitute, add to dough mixture
• Knead dough with hands until well mixed, roll into a log, and separate in half
• On lightly floured surface, roll out one half dough log at a time until 1/8 inch thick, cut into small circles
• Place on cookie sheet, brush with egg white, and sprinkle with sugar
• Bake at 375 degrees approximately 7 minutes or until edges are firm and bottoms are lightly browned.
• Remove from oven, allow to cook on wire rack