Cornmeal Cookies with Apricot and Sage
This recipe was adapted for fresh from Bobby Barker and Tim Ostendorf, owners and innkeepers of the Inn at Crystal Lake in Eaton, New Hampshire.
Nutrition
Calories: 70 kcalCarbohydrates: 11 gProtein: 1 gFat: 3.5 gSaturated Fat: 2 gCholesterol: 15 mgSodium: 65 mgSugar: 6 g
Ingredients
- 3/4 cup granulated sugar
- 8 Tbsp. unsalted butter softened
- 1 large egg
- 3/4 cup plus 2 Tbsp. all-purpose flour sifted
- 1/2 cup yellow cornmeal
- 1/4 cup chopped dried apricots
- 2 Tbsp. minced fresh sage leaves
- 1/2 tsp. baking soda
- 1/2 tsp. salt
Instructions
- 1. Place racks in upper-middle and lower-middle of oven and heat to 350 degrees.
- 2. Whisk sugar, butter, and egg in a large bowl until combined. Add remaining ingredients and mix with a spatula until well combined.
- 3. Roll tablespoon-size portions of dough into balls and place onto two greased baking sheets, spaced about 2" apart. Bake until cookies are slightly puffed and edges are firm, 10 to 12 minutes; let cool completely on baking sheets. Transfer cookies to an airtight container and store for up to one week.
- Source: Hannaford fresh Magazine, December 2018