Saturday, December 18, 2010

Apricot, Cornmeal, and Sage Cookies

This may sound like a bizarre combination, but trust me, these cookies are delicious. And...did I mention, easy to make? My mom found the recipe a few years back in Gourmet magazine (ah, those were the days) and, on a whim, we experimented with the sage and apricot on some unsuspecting Christmas party guests. And oh my, they were gone in minutes. There's something about the crumbly cornmeal paired with the sweetness of the apricot and the earthiness of the sage. 

Combine the deliciousness with the ease of the recipe, and you've got an absolute win. Also, you'll look like one of those fun 'experimental' cooks.


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


Preheat oven to 350°F. and lightly grease 2 baking sheets.
In a bowl whisk together butter, sugar, and egg until smooth. Sift in flour and baking soda and add apricots, sage, cornmeal, and salt, stirring until combined.
Drop tablespoons of dough about 1 inch apart onto baking sheets and bake in batches in middle of oven 10 minutes, or until pale golden. Cool cookies on sheets 2 minutes and transfer to a rack to cool.

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