Apricot Cornmeal And Sage Cookies Recipes
VEGAN APRICOT SAGE CORNMEAL COOKIES
Provided by Around the World in 80 Cakes
Time 30m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F and line two cookie sheets with parchment paper.
- Sift the all-purpose flour into a small bowl, then add to it the cornmeal, cornstarch, baking powder and salt. Stir well to combine, then mix in the chopped apricots to coat them. Set aside.
- In the bowl of a stand mixer (you can also use a hand mixer) combine the softened shortening and sugar. Beat on medium for 1 minute. Scrape down the sides of the bowl then add the non-dairy milk, vanilla and chopped sage. Continue to mix on medium speed for another minute.
- Scrape down the sides of the bowl then add about half the flour mixture. Mix on low speed until incorporated. Scrape down the bowl again and add remaining flour.
- Scoop out a heaping tablespoon of dough per cookie and roll into a ball, then flatten slightly onto the parchment lined baking sheet.
- Bake at 350°F for 10-12 minutes, or until the edges are golden brown. Allow to cool for about 10 minutes on cookie sheet before moving to a cooling rack.
APRICOT, CORNMEAL, AND SAGE COOKIES
Categories Cookies Fruit Herb Dessert Bake Apricot Cornmeal Winter Sage Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 18 cookies
Number Of Ingredients 9
Steps:
- 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.
APRICOT SAGE COOKIES
I recently attended a "Garden Dessert" class at our local library and the instructor demonstrated how to use various herbs in desserts. This was one of the desserts she made and these cookies were delish!
Provided by Stephanie Dodd
Categories Cookies
Time 20m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees and lightly grease two 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.
- 2. 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 two minutes and transfer to rack. ENJOY!
- 3. These cookies have a good presence of butter flavor in them and are delightful! You could possibly use even more dried apricots.
APRICOT, CORNMEAL AND SAGE COOKIES
A fellow church members brought these delightfully different cookies last Sunday for coffee hour after service. She advised it came from the Feb 1997 issue of Gourmet magazine. They are pretty on a plate and delicious on yur taste buds! A very nice change from the usual cookie! If this recipe interests you, please check out my recipe #318289 .
Provided by nanpie
Categories Drop Cookies
Time 30m
Yield 18 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and lightly grease 2 baking sheets.
- In a bowl whisk together butter, sugar and egg until smooth.
- Sift in flour and baking soda.
- 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.
- Makes about 18 cookies.
Nutrition Facts : Calories 120, Fat 5.6, SaturatedFat 3.4, Cholesterol 23.9, Sodium 105.8, Carbohydrate 16.7, Fiber 0.5, Sugar 9.3, Protein 1.4
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CORNMEAL-SAGE THUMBPRINTS | BETTER HOMES & GARDENS
From bhg.com
5/5 (4)Total Time 31 minsServings 40
- Preheat oven to 350 degrees F. Mix together one 18-ounce roll or package refrigerated sugar cookie dough; 3/4 cup yellow cornmeal; 1/2 teaspoon dried sage, crushed; and 1/2 teaspoon finely shredded lemon peel until combined. Shape dough into 1-inch balls. Place balls 1 inch apart on greased cookie sheet. Press your thumb into the center of each ball to make an indentation. If desired, place a very small fresh sage leaf into each indentation. Fill each indentation with about 1/4 teaspoon apricot preserves or orange marmalade.
- Bake in preheated oven for 10 to 12 minutes or until cookies are lightly golden around edges. Cool for 1 minutes on cookie sheet. Transfer to a wire rack and let cool. Makes about 40 cookies.
APRICOT-SAGE COOKIES - BETTER HOMES & GARDENS
From bhg.com
3/5 (10)Total Time 40 minsServings 20Calories 123 per serving
- Preheat oven to 375 degrees F. In a bowl stir together flour, sugar, and cornmeal. Using pastry blender, cut in butter until mixture resembles fine crumbs. Stir in sage. Add milk. Stir with fork to combine; form into ball. Knead until smooth; divide in half.
- On lightly floured surface, roll half the dough at a time to 14-inch thickness. Using 2-inch round cookie cutter, cut out dough.
- Place cutouts 1 inch apart on ungreased cookie sheet. Bake about 10 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to wire rack. Cool.
- Spread bottoms of half the cookies with spreadable fruit. Top with remaining cookies. Makes 20 sandwich cookies.
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From recipegirl.com
Reviews 5Category DessertCuisine AmericanEstimated Reading Time 4 mins
- In a large mixing bowl, use a hand mixer to beat the butter with an electric mixer on medium speed for 30 seconds. Add the brown sugar and beat until combined, scraping the sides of the bowl occasionally. Beat in the egg yolks, lemon zest, and vanilla until combined. Add the dry ingredients and beat until a dough forms.
- Shape the dough into 3/4-inch balls. Place the balls 1-inch apart on an ungreased cookie sheet. Lightly press the tip of your thumb into the center of each ball (or use round part of measuring spoon). Fill the centers with about 1/2 teaspoon of the blackberry preserves. Bake 13 minutes or until the bottoms are lightly browned. Cool on a cookie sheet for 1 minute. Transfer to a wire rack; cool completely.
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