Apricot Cornmeal and Sage Cookies

Yield: about 18 large or 30 small cookies

Ingredients:

1 stick (1/2 cup) unsalted butter, softened
3/4  cup sugar
1 large egg
3/4 cup plus 2 tablespoons all-purpose flour
1/2  teaspoon baking powder
1/4 cup chopped dried apricots
2 tablespoons finely chopped fresh sage leaves
1/2 cup cornmeal
1/2 teaspoon salt

Directions:

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Cream the butter and sugar, then add the egg and mix until smooth. In another bowl whisk together the flour, baking soda, salt and cornmeal, then add to the creamed ingredients, mixing until combined. Add apricots and sage, mix until just combined. Roll teaspoon of dough gently into balls and place on baking sheets, spacing about 2 inches apart, they will spread. Bake about 10 minutes or until golden brown. Remove from oven and cool for 1-2 minutes, then transfer to wire racks to cool completely.

From Gourmet 57(2), February 1997, page 160.
This recipe was featured in the May 2023 issue of the Society’s newsletter The Thymes.
To obtain a copy of this recipe click on Apricot Cornmeal and Sage Cookies

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