Apricot Sage And Cornmeal Cookies Recipes

APRICOT, CORNMEAL AND SAGE COOKIES

Apricot, Cornmeal and Sage Cookies image

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

Ingredients

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

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

APRICOT, CORNMEAL, AND SAGE COOKIES

Apricot, Cornmeal, and Sage Cookies image

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

Ingredients

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

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.

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