Apricot Sage And Cornmeal Cookies Recipes

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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.

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.

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