Discover the Unique Taste of Apricot Sage Cornmeal Cookies
Are you craving a cookie that dances between sweet and savory? Yearning for a treat that breaks from the ordinary? Look no further – embrace the delightful pairing of fruit and herbs with these irresistible Apricot Sage Cornmeal Cookies! With a harmonious blend of textures and flavors, this recipe promises to surprise and satisfy your palate. Ready to bring a dash of gourmet to your cookie jar?
Picture this: the soft chewiness of sun-dried apricots meeting the rustic crunch of fine cornmeal, all wrapped up in a fragrant hug of fresh sage. These cookies are a celebration of taste, with a flavor profile that’s as intriguing as it is comforting. Perfect for an afternoon indulgence or a charming addition to your next gathering. Serve them alongside a steaming mug of tea or a refreshing glass of lemonade for a delightful experience. And if you’re looking for a kitchen win, our handy tips ensure these cookies come out perfectly every time.
Recipe Overview
- Servings: Makes 24 cookies
- Prep Time: 20 minutes (plus chilling)
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus chilling)
- Difficulty: Easy
Ingredients
- 115g (1/2 cup or 1 stick) unsalted butter, softened
- 130g (2/3 cup) sugar
- 1 large egg
- 94g (3/4 cup) all-purpose flour
- 2.5g (1/2 teaspoon) baking soda
- 2.5g (1/2 teaspoon) salt
- 75g (1/2 cup) fine cornmeal
- 75g (1/2 cup) dried apricots, finely diced
- 2 tablespoons fresh sage leaves, finely chopped
Instructions
- Prepare the Dough:
- In a large bowl, beat the butter and sugar until the mixture is pale and fluffy.
- Add the egg and mix until it is fully incorporated into the butter-sugar mixture.
- Sift together the flour, baking soda, and salt. Add these dry ingredients into the mixing bowl along with the cornmeal. Stir until just combined, ensuring not to overmix.
- Fold in the finely diced apricots and chopped sage, distributing them evenly throughout the dough.
- Gather the dough into a disk shape, wrap it tightly in plastic wrap, and refrigerate for at least two hours, allowing the flavors to meld and the dough to firm up.
- Bake the Cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- Remove the chilled dough from the refrigerator. Pinch off pieces and roll them into balls approximately the size of a large marble.
- Place the dough balls on the prepared baking sheet, spaced about 2 inches apart to allow for spreading.
- Bake for approximately 10 minutes or until the cookies are lightly golden around the edges. Watch them closely, as baking times may vary slightly depending on your oven.
- Carefully transfer the cookies to a wire rack and let them cool completely before serving.
Tips for Success
- Make sure your butter is at room temperature for optimal creaminess.
- For a more intense apricot flavor, you can soak the dried apricots in warm water for about 10 minutes before dicing.
- When mixing in the dry ingredients, do so gently to prevent overworking the dough – this ensures tender cookies.
Nutritional Information
Calories: 140 | Protein: 1g | Carbs: 19g | Fat: 6g (per cookie, approximate values).
FAQs about Apricot Sage Cornmeal Cookies
Can I use fresh apricots instead of dried?
Dried apricots are recommended for their concentrated flavor and chewy texture. If using fresh apricots, make sure they are finely diced and well-drained.
Is it possible to freeze the cookie dough?
Yes, you can freeze the dough for up to 3 months. Simply wrap it well in plastic, then in foil, and thaw in the refrigerator before baking.
Can I omit the sage?
Sage adds a unique and aromatic touch, but you can leave it out or replace it with another herb like rosemary for a different twist.
What kind of cornmeal should I use?
Fine cornmeal works best for a tender crumb. Avoid coarse varieties which could make your cookies gritty.
How do I store these cookies once baked?
Store them in an airtight container at room temperature to maintain their freshness for up to a week.