Apricot Cornmeal And Sage Cookies Recipes

APRICOT, CORNMEAL AND SAGE COOKIES

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.

APRICOT, CORNMEAL, AND SAGE COOKIES

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.

APRICOT, SAGE, AND CORNMEAL COOKIES

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until pale and fluffy, about 2 minutes. Scrape down the sides of the bowl. With the mixer running, add the egg, mix to incorporate, and scrape once more. In a bowl, sift the flour with the baking soda and salt and add to the mixer along with the cornmeal. Mix on low speed until just combined. Add the apricots and sage and mix to combine. (Don't worry if the dough is slightly sticky.) Shape it into a disk, wrap in plastic wrap and chill several hours. Remove dough from the refrigerator. Preheat oven to 350° F. Line a baking sheet with parchment paper greased with nonstick vegetable spray. Pinch off pieces of dough the size of large marbles and roll them into balls. Place the dough balls about 2 inches apart on the prepared baking sheet to allow the cookies to spread. Bake until light golden brown around the edges, about 10 minutes. Transfer to a wire rack to cool. *** Generally speaking, I like my baked goods a little darker than the average person. I cooked the second batch of these until they were solid golden brown around the edges and liked them even better.

SAGE CORNMEAL BISCUITS

Steps:

• In a large bowl, combine the first five ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. , Turn onto a lightly floured surface. Roll to 3/4-in. thickness; cut with a floured 2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until browned. Serve warm.