Cornmeal, Sage & Apricot Cookies
Crispy golden edges, earthy sage, tangy apricots and the taste of buttery corn in everrry single bite… Sounds kinda weird, I know… But, you’ve got to trust me, these cookies are great!
Let me know your thoughts below :)
you will need:
1/2 cup unsalted butter, room temp
1 egg, room temp
2/3 cup sugar
1/2 tsp finely ground salt
1/2 tsp. baking soda
1 tsp. poppy seeds, optional
1/2 - 1 tsp. dried sage or 3-4 leaves fresh sage, finely minced
3/4 cup whole wheat pastry flour
1/2 cup finely ground corn meal
1/2 cup finely chopped apricots
Splash of vanilla
Pre-heat the oven to 350
Whisk together flour, corn meal, soda, salt, sage and poppy seeds (if using) in a bowl. Mix in the apricots, using your hands so you can ensure each piece is covered in the flour mixture, set aside.
In the bowl of a stand mixer, cream the butter and sugar until fully incorporated, about 2 minutes. Add the egg and vanilla, mix till combined. Slowly add the flour mixture to the butter mixture and mix until just combined - don’t over mix.
Using spoon, scoop preferred sized dough and roll into balls. (Keep the cookies about 2 inches apart so they can spread.) Bake until light golden brown around the edges, about 10 minutes. Transfer to a wire rack to cool.