Cornmeal, Sage & Apricot Cookies

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 :)

Happy Cooking!

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

  1. Pre-heat the oven to 350

  2. 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.

  3. 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.

  4. 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.


Wild Rice Salad

Wild Rice Salad

Mixed Mushroom & Barley Soup

Mixed Mushroom & Barley Soup