Just for fun, I was experimenting with savory cookies. I was looking for something unusual to break-up the monotony. I found this clever cornmeal-sage cookie that has a slight dose of sweetness from apricots. The original was in Gourmet, February 1997.
Apricot, Cornmeal, and Sage Cookies
Makes about 18 cookies
1 stick (1/2 cup) 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 oven to 350°F and lightly grease 2 baking sheets.
In a bowl whisk together butter, sugar, and egg until smooth. Sift in flour and baking soda and add apricots, sage, cornmeal, and salt, stirring until combined.
Drop tablespoons of dough about 1 inch apart onto baking sheets and bake in batches in middle of oven 10 minutes, or until pale golden. Cool cookies on sheets 2 minutes and transfer to a rack to cool.