It’s not that often that I get fluttery thinking about cookies. Most of the time cookies are cookies, and I could take or leave them (well, to be honest I’ll usually take them). These cookies, however, are certainly an exception. I think I could eat them everyday for the rest of my life. They are so unique — a little crunchy, earthy, sweet but not cloying, buttery, and with just a hint of saltiness.
The first time I made these was years and years ago, when I was living in a co-op in the Santa Cruz mountains outside of Palo Alto. We had a huge garden filled with tomatoes, squash, and all sorts of herbs. There was a large sage plant growing alongside some rosemary, and through some fortuitous series of events, I decided to try baking a dessert with this strong, musty herb that people seem to either love or hate.
And the result? Absolutely fantastic. The recipe quickly became my favorite cookie recipe.
Anytime I take a plate of these cookies somewhere new, a very predictable series of events occurs: Someone will ask what kind of cookies they are. I tell them they are made with dried apricots, sage, and cornmeal. People look at the plate with some trepidation. A brave soul tries one. Within about 10 minutes, the entire plate is gone.
Try them. They are simply delicious.
Apricot, Cornmeal, and Sage Cookies
Makes 25-30 3-inch cookies
1/2 c. butter
3/4 c. sugar
3/4 c. plus 2 T. all-purpose flour
1/2 t. baking soda
1/4 c. chopped dried apricots
2 T. minced fresh sage
1/2 c. cornmeal
1/2 t. salt
Preheat the oven to 350. Line 2 baking sheets with parchment paper.
In a bowl mix the butter, sugar, and egg until smooth. Sift in the flour and baking soda, mix until combined, then add apricots, sage, cornmeal, and salt and stir until well combined.
Drop tablespoons of dough onto baking sheets, about 2 inches apart (the cookies spread quite a lot). Bake 10 minutes, or until pale golden. Remove from oven, allow to cool on baking sheet for 1-2 minutes, then transfer to a wire rack to finish cooling