Apricot, Sage and Cornmeal Cookies

Look at that gorgeous cookie!!! I love the golden color, studded with bit of unexpected green and the amber of the apricots. This is such an unusual cookie, and one that is a really fun change from your typical sugar, chocolate chip, oatmeal........insert your favorite cookie here.... Don't get me wrong, all of those are everyday indulgences that must never be ignored, but every now and then I like to mix it up. Surprise people, challenge their taste buds....This is the cookie for that! It is crispy on the outside and soft on the inside, with an intense chew from the apricots and a light herbaceous note from the sage.

I previously posted a recipe for the basic corn cookie, which is delightful in and of itself, but I can't leave anything alone, so I added a few things and ended up here :-) I do hope you enJoy! this one! I know this combination might sound a little strange, but I encourage you to give it a shot. It's a really, really good cookie.

Ingredients:

16 tablespoons (2 sticks) butter, at room temperature 1 1/2 cups sugar 1 egg 1 1/2 cups flour 1/4 cup corn flour 2/3 cup freeze-dried corn powder (see note below) 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1 1/2 teaspoons kosher salt

1 cup dried apricots, chopped

2 Tbs Fresh sage, finely chopped

Directions:

1. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes.

2. Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.

3. Stir in the apricots and sage just until combined. You don't want to overmix the dough at this point or your cookies will become tough.

4. Using a 2-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature- they will not bake properly.

5. Heat the oven to 350 degrees F.

6. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not.

7. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Notes:

1. Corn Powder should be made from freeze dried corn, which can be purchased at a market such as Whole Foods or The Boise Co-op. You will have to shop around. I recommend calling any local grocer who carries specialty items. Alternately, it is readily available on the internet. Once you have this precious ingredient, you will want to place the corn in your blender and turn it into a powder. It should be the texture of finely ground coffee.

2. These cookies are really best when they are eaten the same day or withing 24 hours. I usually mix up a batch (or two) and bake them up as necessary...yes, these cookies are necessary :-)

EnJoy!