Apricot Sage Cookies Recipes

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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

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 SAGE COOKIES



Apricot Sage Cookies image

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

1 stick butter (do not substitute)
3/4 c sugar
1 large egg
3/4 c + 2 tablespoons ap flour
1/2 tsp baking soda
1/4 c chopped dried apricots
2 Tbsp finely chopped fresh sage leaves
1/2 c cornmeal
1/2 tsp salt

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.

SAGE COOKIES



Sage Cookies image

Sage, it's not just for pork. The sage in these cookies is rather subtle and pleasing. If sage is not your thing, try rosemary or lemon thyme.

Provided by ValkyrieQueen

Categories     Dessert

Time 45m

Yield 32 cookies, 2 serving(s)

Number Of Ingredients 10

1 3/4 cups flour, all-purpose
1/3 cup sugar
1/4 cup cornmeal
1/2 cup butter, no substitutes
2 tablespoons sage, fresh, snipped
sage, dried
3 tablespoons milk
1 egg white
fresh sage leaf (optional)
sugar

Steps:

  • Stir flour, sugar, and cornmeal in a medium mixing bowl.
  • Cut in the butter with a pastry blender until the mixture resembles finem crumbs and starts to cling.
  • Stir in snipped or crushed herbs.
  • Add milk and stir with a fork to combine.
  • Form mixture into a ball and knead dough till smooth.
  • Divide dough in half.
  • Roll half of the dough at a time unto a lightly floured surface to 1/8-inch thickness.
  • Cut out dough using a 2 1/2 inch round or oval cookie cutter.
  • Combine egg white and 1 tablespoon water in a small bowl.
  • Brush cutouts with the mixture. If desired, place one or two small sage leaves on each cutout, and brush with egg mixture.
  • Sprinkle cutouts with sugar and place on an ungreased cookie sheet.
  • Bake at 375 for about 7 minutes or until the edges are firm and the bottoms are slightly browned.
  • Transfer to wire racks to cool.

Nutrition Facts : Calories 1018.6, Fat 48.8, SaturatedFat 30.1, Cholesterol 125.2, Sodium 451.9, Carbohydrate 130.9, Fiber 4.9, Sugar 33.8, Protein 15.8

WINNING APRICOT BARS



Winning Apricot Bars image

This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1-1/3 cups sweetened shredded coconut
1/2 cup chopped walnuts
1 jar (10 to 12 ounces) apricot preserves

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

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

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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