Apricot, Cornmeal and Sage Cookies
Makes about 18 cookies
1 stick unsalted butter, softened
3/4 cup sugar
1 large egg
3/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/4 cup chopped dried apricots
2 tablespoons finely chopped fresh sage leaves
1/2 cup cornmeal
1/2 teaspoon salt
Preheat the oven to 350 degrees. Lightly flour 2 baking sheets.
In a bowl, whisk together the butter, sugar and egg until smooth. Sift in the flour and baking soda, and add the apricots, sage, cornmeal and salt, stirring until combined.
Drop tablespoons of the dough, about 1 inch apart, onto the baking sheets and bake in batches until pale golden, about 10 minutes. Cool the cookies on the sheets for about 2 minutes, then transfer to a rack to cool.
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