Ingredients for Apricot Cornmeal And Sage Cookies
- Unsalted Butter
- ¾ cup granulated sugar
- 1 large egg
- All Purpose Flour
- 1 teaspoon baking soda
- Dried Apricot
- Fresh Sage Leaves
- ½ cup cornmeal
- ½ teaspoon salt
How to Make Apricot Cornmeal And Sage Cookies
- Preheat oven to 350°F (175°C) and lightly grease two baking sheets.
- In a medium bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, and 1 large egg until light and fluffy.
- In a separate bowl, whisk together 2 cups all-purpose flour and 1 teaspoon baking soda.
- Gently fold the dry ingredients into the wet ingredients. Stir in 1 cup chopped dried apricots, 1 tablespoon chopped fresh sage, ½ cup cornmeal, and ½ teaspoon salt until just combined. Do not overmix.
- Drop rounded tablespoons of dough about 1 inch apart onto prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Rotate baking sheets halfway through for even baking.
- Let cookies cool on baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
37g
Fat
16g
Carbs
5g
