Oven temperature: 375
Prep time: 30 minutes
Bake time: 10-12 minutes
Yields approximately 15 cookies
1/2 cups unsalted butter, cubed
1/2 cups fresh sage, thinly sliced
1/4 cups granulated sugar
1/4 C brown sugar, firmly packed
1 large egg
1/2 C sweet potato
1 cup Bob’s Red Mill Gluten-Free Flour (Blue Package)
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon sea salt
Confectioner’s Sugar for dusting
Preparing the Buerre Noisette:
In a light colored saucepan (this helps you see the butter as the color changes), melt your
cubed butter over medium heat & add your sage. Swirl the pan so the butter cooks evenly and
doesn’t burn. The butter will begin to foam after about 30 seconds, keep stirring constantly as it
begins to brown. Keep an eye on the color of the butter as you are looking for a golden brown
hue. Once you see that, remove from heat, strain out the sage and pour butter into a heat proof
container. Set this aside until it cools and becomes solidified again. You can put in the
refrigerator to speed up the process. You will use the sage butter at room temperature.
Prepare the dough: In a bowl, combine the Gluten-Free Flour, Baking Soda, Cinnamon, Ginger,
Cloves and Salt. Gently whisk together.
In a the bowl of a stand mixer or with a hand mixer, cream the sage butter with the sugars until
light and fluffy. Add the egg and sweet potato or pumpkin puree and beat until combined. Add
the dry ingredients and slowly mix until combined.
Form 1 Tablespoon-sized balls and place 2” apart on your parchment lined baking sheet.
Bake for about 10-12 minutes or until lightly browned. Remove from oven and cool on wire
racks. Lightly dust cookies with confectioner’s sugar. Store in an airtight container.
To order your sourdough bread and pastries for the holidays, visit Meredith Hodge on Instagram @bake_her.