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Apricot-Sage Cookies




Source of Recipe


Internet


List of Ingredients




1-3/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup yellow cornmeal
1/2 cup butter
2 tablespoons snipped fresh sage, lemon thyme or rosemary, or 2 teaspoons dried sage or rosemary, crushed
3 tablespoons milk
1 egg white
1 tablespoon water
Fresh sage leaves (optional)
Sugar
2 teaspoons apricot preserves



Recipe



In a medium mixing bowl, stir together flour, sugar and cornmeal. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Stir in herbs. Add milk and stir with a fork to combine. Form mixture into a ball and knead dough until smooth. Divide dough in half.

On a lightly floured surface, roll half of the dough at a time to 1/8-inch thickness. Using a 21/2-inch round cookie cutter, cut out dough.

In a small bowl, combine the egg white and water. Brush half of the cookies with the egg-white mixture. Place a small sage leaf or two on each cookie, if desired. Brush leaves with egg-white mixture. Sprinkle with sugar. Place on an ungreased cookie sheet.

Bake in a 375-degree oven about 7 minutes, or until edges are firm and bottoms are very lightly browned. Transfer cookies to a wire rack; cool.

Snip any large pieces of fruit in preserves. Spread apricot preserves on the bottom of each cookie without a sage leaf. Top preserves layer with a sage leaf-topped cookie, bottom side down. Makes 16 (21/2-inch) sandwich cookies.