Apricot, Cornmeal, and Sage Cookies

May 23rd, 2010  |  Published in All, Fantastic Fruits, Honorable Herbs, Weekend Projects  |  13 Comments

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
From Epicurious
Makes 25-30 3-inch cookies

1/2 c. butter
3/4 c. sugar
1 egg
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

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  1. Wendy (The Local Cook) says:

    May 24th, 2010at 10:36 am(#)

    wow, that is a flavor combo I never would have thought of, but it sounds good!

  2. Mama JJ says:

    May 24th, 2010at 11:00 am(#)

    I’m intrigued. And I have all the ingredients. I’m on an herbie kick anyway—this morning I made the olive oil rosemary cake that’s making its rounds of the web.

  3. Jen says:

    May 24th, 2010at 11:17 am(#)

    Wendy – I know, who’d have thought? sage and apricot go well together in other contexts (I’m thinking pork), and when you throw in the cornmeal and sugar the result is a unique and delicious cookie

    Mama JJ – you should totally make them! they only take like 10 minutes to prepare, and the batch isn’t so big that you’re eating the same cookies for days and days (though this usually isn’t a problem for me:) )

  4. Denise | Chez Danisse says:

    May 24th, 2010at 11:50 am(#)

    Looks like an excellent flavor combination!

  5. Kelly says:

    May 24th, 2010at 12:27 pm(#)

    This is a great combo. I will admit that even though I consider myself an adventurous eater, my cookie selection is usually pretty standard. I love chocolate so it’s unusual that my cookies are made with anything else! These however sound so unique and ineresting. Great recipe as always Jen.

  6. Jen says:

    May 24th, 2010at 12:47 pm(#)

    denise – and an excellent texture too! :)

    Kelly – speaking of interesting cookies, have you ever tried Heidi Swanson’s Chocolate Chip Mesquite cookies? they are soooo delicious. They are basically a standard chocolate chip cookie, but with some of the flour replaced with mesquite meal… the smoky, earthy mesquite adds a huge amount of flavor

  7. Kasey says:

    May 25th, 2010at 9:21 am(#)

    Whenever I see herbs in recipes for baked goods, I get mystified. And strangely excited. I feel like I can imagine what these taste like. Thanks for sharing!

  8. Jen says:

    May 25th, 2010at 9:35 am(#)

    Hi Kasey! just as important as the sage here is the cornmeal. it makes the texture out of this world — soft like sugar cookies but with a definite crunch and grit (well, grit doesn’t sound that great in the context of cookies, but believe me it actually is! :) )

    Also, Happy Birthday!! Have a great time in Hawaii!

  9. Katerina says:

    May 29th, 2010at 9:02 am(#)

    I don’t think I have ever had cookies with cornmeal in them, but I am certainly intrigued!

  10. Pedro Sá says:

    June 5th, 2010at 7:36 pm(#)


    At first, sorry for asking this by email. I didn’t figured out how to do it different.

    I’m having the same problem that you had a while ago with the WordPress feeds redirecting to FeedBurner. I think you already solved the problem because your feeds are up to date now, don’t you?

    The problem is this: http://groups.google.com/group/feedburner-services/browse_thread/thread/6ecf3c91d788b33b/3e56f912009bd73b

    What did you do to solve the issue?

    Thanks in advance!

  11. Eden says:

    July 16th, 2010at 10:43 am(#)

    You’re darling recipe brought the sunshine into my kitchen! Your cookie magic might be my new favorite treat for this summer! :-) I was itchin’ to bake with mint and figs but somehow came across your site and wa-laa…sage and apricot it was! I’m currently living in Wyoming where food isn’t as big of an inspiration as some other parts of the country. For now and for future, I will admire your website! Just lovely…thanks!!

  12. Jen says:

    July 16th, 2010at 10:54 am(#)

    Eden – Thank you so much for your lovely comment!! And I am glad you loved the cookies! Figs and mint are another of my favorite combinations, especially with some good soft cheese and maybe some prosciutto…. yummmm

  13. Eileen says:

    March 11th, 2013at 2:18 pm(#)

    I’ve got chickens , now that the weather is warming up their laying like crazy, guess what, here comes my next venture! “PICKLED EGGS” !

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