Apricot, Sage, and Cornmeal Cookies
From lottieanddoof.com
Buttery cornmeal cookies with chewy centers and crisp edges, studded with dried apricots and fresh sage.
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| prepPreheat oven to 350°F / 175°C | ||||||||
| prepLine baking sheet with parchment paper greased with nonstick vegetable spray | ||||||||
| 115 g unsalted butter, softened | Beat butter & sugar until pale, fluffy | Beat in egg | Sift flour, baking soda & salt; mix in with cornmeal on low speed | Add apricots & sage, mix to combine | Shape into disk, wrap & chill several hours | Roll into balls, place 2 inches apart on sheet | Bake 350°F / 175°C, 10 min until light golden | Transfer to wire rack to cool |
| 130 g sugar | ||||||||
| 1 large egg | ||||||||
| 95 g all-purpose flour | ||||||||
| 1/2 teaspoon baking soda | ||||||||
| 1/2 teaspoon salt | ||||||||
| 85 g fine cornmeal | ||||||||
| 85 g dried apricots, finely diced | ||||||||
| 2 tablespoons finely chopped fresh sage leaves | ||||||||
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