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.   

Ingredients: 

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.