If you're looking for a delightful and unique treat, apricot cornmeal and sage cookies are the perfect choice. These delectable cookies combine the flavors of sweet apricots, hearty cornmeal, and earthy sage, creating a taste sensation that is sure to tantalize your taste buds. Whether you're a seasoned baker or just starting out, this article will guide you through the process of making these delicious cookies, providing you with a step-by-step recipe and helpful tips to ensure success. So, let's gather the ingredients and embark on this culinary adventure, transforming simple ingredients into extraordinary apricot cornmeal and sage cookies.
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APRICOT, CORNMEAL AND SAGE COOKIES
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
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, CORNMEAL, AND SAGE COOKIES
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
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
My family loves these outstanding savory biscuits with eggs and sausage at breakfast or with meat at dinner. They bake up light and tender and have just the right amount of sage. -Mary Kincaid, Bostic, North Carolina
Provided by Taste of Home
Time 30m
Yield 10 biscuits.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 163 calories, Fat 7g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 248mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Use fresh apricots. Fresh apricots have the best flavor and texture for these cookies. If you can't find fresh apricots, you can use dried apricots, but be sure to soak them in hot water for 10 minutes before using.
- Don't overmix the dough. Overmixing the dough will make the cookies tough. Mix the dough just until the ingredients are combined.
- Chill the dough before baking. Chilling the dough makes it easier to handle and prevents the cookies from spreading too much in the oven.
- Bake the cookies until they are golden brown. The cookies should be slightly firm to the touch when they are done.
- Let the cookies cool completely before serving. The cookies will firm up as they cool.
Conclusion:
Apricot cornmeal and sage cookies are a delicious and unique treat. They are perfect for any occasion, from a casual get-together to a special holiday party. With their sweet and tangy flavor, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a new cookie recipe to try, give these apricot cornmeal and sage cookies a try. You won't be disappointed!
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