apricot sage cornmeal cookies

Do you like a different kind of cookie? There’s no chance someone else will show up to the potluck with this one!

•1 stick (1/2 cup) unsalted butter, softened
•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 (see notes)
•1/2 cup cornmeal
•1/2 teaspoon salt 1/4t 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 dough (no larger than tablespoons) 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.

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by Gourmet magazine

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Honestly, I wouldn’t call these “savory cookies”. 3/4c flour to 3/4c sugar – they are just as sweet as you are imagining.

Do not make these cookies very large like I did, or they’ll be a bit raw in the middle when the outer edges are perfectly crispy. The second batch (smaller cookies) turned out crispy and evenly baked. I used dry sage powder instead of fresh sage leaves, and next time I will try to find another substitution, because the dry sage was too subtle. Maybe apricot-tarragon next time? I added pecans because I was craving nuts, and so they turned out to be apricot-pecan cookies instead of sage. Pecan meal would be good with this sandy texture. I like that this recipe makes just a small number of cookies. I also like the addition of cornmeal. It tastes like the crispy crust on the edges of a sweet cornbread. It isn’t revelatory, but it’s a nice change of pace. (Use very fine powder cornmeal; don’t be like the woman in the review who complained that the coarse cornmeal she used nearly broke her teeth.) Overall, this recipe isn’t my favorite cookie, but I definitely plan to make it again with a few tweaks.

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