It’s day 2 of National Cookie week, and I am featuring the cookie that tops Jon’s list: Apricot, Cornmeal & Sage. He calls it a “Grown-Up Cookie” and the folks in my office agree. The sweet and savory combination in these cookies, coupled with the texture of the cornmeal, makes for the perfect taste, the perfect ratio of crispy to chewy, and the perfect study-break treat.
- 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
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.