Apricot Sage Cornmeal Cookies

From Gourmet, February 1997, these fast to make fun cookies are crunchy due to the cornmeal, but are melt-in-your-mouth soft wafers rather than crisp.   


  1. ¾ cup plus all-purpose flour
  2. ½ cup cornmeal
  3. ½ teaspoon baking powder
  4. ½ teaspoon salt
  5. ½ cup unsalted butter, soft
  6. 3/ 4 cup sugar
  7. 1 large egg
  8. ¼ cup chopped dried apricots
  9. 2 tablespoons finely chopped fresh sage leaves

Pre-heat oven to 350 degrees & prepare 2 parchment lined baking sheets 

  1. Mix the flour, cornmeal, baking powder & salt & set aside.
  2. Whisk together the butter, sugar, and egg until well combined.
  3. Add the chopped apricots and sage and mix well.
  4. Drop by tablespoons 2 inches apart on the baking sheets.  Alternatively, drop by teaspoons 1 inch apart.
  5. Bake for 10-12 minutes until cookies are golden.
  6. Cool cookies on the pan for 2-3 minutes before transferring to rack to cool.  Cookies spread quite a bit and will be soft when right out of the oven.

Yield:  18 3”cookies if dropped by tablespoons, about 4 dozen if by teaspoon.

apricot sage cookies_0

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